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Royal Vegetable Biryani

croolk's picture
Cultivated for over 6,000 years, rice is a staple food in India, where it is eaten at least once a day. It forms part of many diches such as this biriyani, a mix of fried rice and vegetables enriched with spices and dried fruit. This tasty recipe is very easy to prepare and makes an excellent supper dish.
Ingredients
  Carrots 2 Medium
  Cauliflower 1 Small
  Onion 2
  Garlic 2 Clove (10 gm)
  Frozen petiti pois 75 Gram (small green peas, 2 1/2oz)
  Basmati rice 250 Gram (9 oz)
  Cashewnuts 50 Gram (2 oz)
  Almonds 50 Gram (2 oz)
  Unsalted pistachio nuts 25 Gram (10 oz)
  Sunflower oil 3 Tablespoon
  Cardamom/1/8 teaspoon ground cardamom 4
  Cloves 5
  Turmeric 1⁄4 Teaspoon
  Saffron 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Cinnamon stick 2 Inch (about 5 cm)
  Salt To Taste
Directions

Place the saffron strands in 3 tablespoon of boiling water and leave them to infuse for about 15 minutes.

Meanwhile peel, clean and dice the carrots. Remove the florets from the cauliflower (discarding the leaves and stalks) and wash them. Bring a large saucepan of salted water to the boil and add the cauliflower and carrots. Leave the vegetables to blanch for about 5 minutes, then drain them well. Cut the cauliflower florets into smaller pieces.

Peel the garlic and onions and slice thinly. Heat the oil in a large frying pan and brown the onions for 2 minutes over a medium heat. Add the garlic, cardamom, cinnamon, cloves, cumin and garam masala, then cook for 2 minutes, stirring constantly.

Heat 600ml (20fl oz) water in a large saucepan. Pour the rice into the frying pan and brown for a few moments whilst stirring. Then add the diced carrot, the peas and cauliflower. Stir well before adding the saffron together and the water it infused in. Add salt and bring to the boil before lowering the heat, covering and cooking for 10 to 15 minutes.

Roughly crush rhe cashew nuts, pistachios and almonds with a pestle and mortar before stirring into the rice. Mix well and leave to cook for a few minutes before serving piping hot.

Try using other vegetables, such as green beans or courgettes. You could also add raisins soaked in a little warm water. Garnish with fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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