VEGETABLE BIRYANI

VEGETABLE BIRYANI

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50

Ingredients

Serves 3

  • For rice:1 cup basmati rice

  • 1/4 cup golden raisins 1/4 tsp cumin seeds

  • 1/4 tsp corinader seeds

  • 1 tsp ghee

  • 3/4 cup water

  • 1 tsp curry powder

  • Salt 1 pinch

  • For vegetables: 2 cloves garlic

  • 1/2 yellow onion

  • 4 cardamom pods

  • 2 tablespoons ghee

  • 1 tsp ground coriander

  • 1/4 tsp ground ginger

  • 1/2 cauliflower

  • 1/2 tsp ground cumin

  • 1/4 tsp ground turmeric

  • 2/3 cup vegetable broth

  • Salt 1 tsp

  • 1/4 kg beans

  • 1-2 carrots

Directions

  • 01

    To make vegetables:Melt butter in a pan

  • 02

    Saute garlic and onion until soft

  • 03

    Add cardamom, coriander, cumin, turmeric, and ginger

  • 04

    Toast the spices until they are fragrant, about 2 minutes, stirring all the while to keep the spices from burning

  • 05

    Add cauliflower, string beans, and carrots, and stir to coat saute for 2-3 minutes

  • 06

    Add vegetable broth, cover, and cook vegetables for 7-10 minutes, until fork tender

  • 07

    Add vegetables to rice and stir to combine well

  • 08

    Taste and season with salt

  • 09

    Serve topped with cilantro, a dollop of yogurt and/or roasted cashews

  • 10

    Make the rice: Place rice in a bowl and fill with room temperature water

  • 11

    Swirl your hand through the water making the water cloudy with starch

  • 12

    Pour the cloudy water out and repeat this process 3 or 4 times until the water remains clear

  • 13

    Set aside

  • 14

    Melt butter in a high sided pan over medium-high heat

  • 15

    Add curry powder, cumin seeds, and coriander seeds

  • 16

    Toast the spices until they are fragrant, about 2 minutes, stirring all the while to keep the spices from burning

  • 17

    Add rice and raisins and stir, coasting both with the butter and spices toast one more minute

  • 18

    Stir in water or broth and add a pinch of salt bring to a boil

  • 19

    Lower the heat to bring to a simmer, cover, and allow the rice to cook 15-20 minutes

  • 20

    Once cooked through, quickly fluff the rice, cover again, and allow to sit, unattended, for another 5-10 minutes

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