Vegetable Biryani
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Ingredients:
RICE
- 1 c. basmati rice
- 1/4 c. whole milk
- 1/8 tsp. saffron threads
- 4 green cardamom pods
- 4 whole cloves
- 1 (3") cinnamon stick
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- 1/2 tsp. cumin seeds
VEGETABLES
- 1/4 c. ghee or neutral oil, divided
- 1 medium red onion, thinly sliced
- 1 1/2 tsp. kosher salt, divided
- 3 green cardamom pods
- 3 whole cloves
- 1 (3") cinnamon stick
- 1 bay leaf
- 1 1/2 tsp. garam masala
- 1 tsp. ground turmeric
- 1/2 tsp. cumin seeds
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. cayenne pepper (optional)
- 1 medium Yukon gold potato, peeled and cut into 1/2" pieces
- 1 c. small cauliflower florets
- 1 medium carrot, peeled and cut into 1/2" pieces
- 5 cloves garlic, finely chopped
- 2 tsp. finely chopped peeled ginger
- 1/2 c. whole-milk Greek yogurt
- 2 tbsp. fresh lime juice
- 1 tbsp. chopped fresh mint
ASSEMBLY
- 1/4 c. chopped dried apricots
- 1/4 c. chopped roasted cashews
- 1 c. basmati rice
- 1/4 c. whole milk
- 1/8 tsp. saffron threads
- 4 green cardamom pods
- 4 whole cloves
- 1 (3") cinnamon stick
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- 1/2 tsp. cumin seeds
VEGETABLES
- 1/4 c. ghee or neutral oil, divided
- 1 medium red onion, thinly sliced
- 1 1/2 tsp. kosher salt, divided
- 3 green cardamom pods
- 3 whole cloves
- 1 (3") cinnamon stick
- 1 bay leaf
- 1 1/2 tsp. garam masala
- 1 tsp. ground turmeric
- 1/2 tsp. cumin seeds
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. cayenne pepper (optional)
- 1 medium Yukon gold potato, peeled and cut into 1/2" pieces
- 1 c. small cauliflower florets
- 1 medium carrot, peeled and cut into 1/2" pieces
- 5 cloves garlic, finely chopped
- 2 tsp. finely chopped peeled ginger
- 1/2 c. whole-milk Greek yogurt
- 2 tbsp. fresh lime juice
- 1 tbsp. chopped fresh mint
ASSEMBLY
- 1/4 c. chopped dried apricots
- 1/4 c. chopped roasted cashews
- 1 tbsp. chopped fresh mint
Preparation:
Step 1
Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
Step 2
Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use.
Step 3
Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
Step 4
Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
VEGETABLES
Step 1
In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
Step 2
In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
ASSEMBLY
Step 1
In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
Step 2
Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
Step 2
Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use.
Step 3
Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
Step 4
Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
VEGETABLES
Step 1
In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
Step 2
In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
ASSEMBLY
Step 1
In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
Step 2
Drizzle with saffron milk. Top with cashews, apricots, and mint.
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