Vegetable Biryani
layered rice and mixed vegetables sealed and steamed, the meatless dum biryani
Allergens in Vegetable Biryani: milk.
Ingredients
Quantities for 6.
- 450g, soaked 30 minutes Basmati Rice
- 200g, in florets Cauliflower
- 150g, in batons Carrot
- 100g Peas
- 100g, cut into 3cm French Beans
- 200g, quartered Potato
- 200g, whisked Yogurt
- 3, finely sliced and fried brown Onion
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- a large handful Mint
- a large handful Coriander Leaves
- 1.5 tsp Garam Masala
- 1.5 tsp Chilli Powder
- 1/2 tsp Turmeric
- a pinch in 3 tbsp warm milk Saffron
- 5 Cardamom
- 1 piece Cinnamon
- 4 Cloves
- 2 Bay Leafoptional
- 4 tbsp Ghee
- 1 Lemon
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Vegetables release water in a way meat does not, so they are fried hard first. Raw vegetables layered under rice make it soggy.
- Cook the rice to 70 per cent only. It finishes in the steam of the sealed pot.
Method
- Fry the sliced onion in ghee until deep brown and crisp. Drain and reserve; this birista carries the sweetness of the dish.Pull them out a shade lighter than you want, they darken as they cool.
- Fry the potato, cauliflower, carrot and beans in the same ghee over high heat until the edges colour. Do not cook them through.
- Fold the vegetables into the whisked yogurt with ginger, garlic, chilli, turmeric, half the herbs, half the birista and salt. Rest 20 minutes.
- Boil the rice in heavily salted water with the whole spices until 70 per cent done, about 5 minutes, then drain at once.Test by crushing a grain: it should still have a hard white core.
- Spread the vegetable mixture in a heavy pot, layer the rice over it, and top with the remaining birista, herbs, saffron milk, lemon juice and ghee.
- Seal with a tight lid or foil. Cook 5 minutes on high to build steam, then 25 minutes on the lowest heat.
- Rest 15 minutes before opening. Lift from the bottom to serve so every plate gets both layers.
Storage
Keeps 2 days refrigerated. Reheat covered with a sprinkle of water; the microwave dries the top layer. Do not freeze, the vegetables collapse.
Nutrition Low estimate
One serving of Vegetable Biryani (304 g) is about 464 calories, or 153 calories per 100 g.
Medium protein: 10 g a serving, 9% of the calories
| Per serving304 g | Per 100 g | |
|---|---|---|
| Calories | 464 kcal | 153 kcal |
| Protein | 10.3 g | 3 g |
| Carbohydrate | 82.2 g | 27 g |
| of which sugars | 7.7 g | 2 g |
| Fibre | 5.9 g | 2 g |
| Fat | 10.6 g | 4 g |
| of which saturated | 6.3 g | 2 g |
| of which unsaturated | 3.7 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.