From Tilda Kitchen
- 31 - 60 Minutes
- Serves 6
Vegetable Biryani is a prized dish and a real labor of love, hence it is made for special occasions. It’s a signature dish for gatherings, full of taste and mesmerising aromas to which Basmati rice is key.
2½ cups Tilda Grand Basmati or Tilda Pure Basmati
2 medium onions
2 medium carrots (cut in ½-inch pieces)
15 French beans (cut in ½-inch pieces)
10–12 florets of cauliflower
1 cup green peas
Salt to taste
8 green cardamom pods
1 black cardamom pod
½-inch stick of cinnamon
1 bay leaf
½ tsp caraway seeds (shahi jeera)
1½ tbs ginger-garlic paste
1 tbs turmeric powder
1 tbs red chili powder
1 tbs coriander powder
½ cup yogurt
1 cup fresh tomato puree
1 tsp garam masala powder
2 tbs fresh cilantro leaves, chopped
2 tbs fresh mint leaves, chopped
1 tsp rose water (optional)
1 large pinch of saffron, soaked in 2 tbs hot water
Handful of cashew nuts
Handful of sliced pistachios
- Rinse your basmati rice in at least three changes of water to wash out the starch, and leave to soak in a bowl of cold water to one side for 30 mins.
- Next, chop your onions in half, peel them, and then slice them into fine rings and dry them off in a tablespoon of oil until golden brown and set aside.
- Heat a nonstick pan. Add the remaining green cardamom pods, cloves, black cardamom pods, and cinnamon along with the bay leaf and caraway seeds, and roast. Add onions, carrot, French beans, cauliflower florets, and green peas.
- Sprinkle salt, cover, and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chili powder, and coriander powder and cook. Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with a half teaspoon garam masala powder and mix well. Simmer for two minutes.
- Preheat the oven to 350°F.
- Meanwhile, in a separate pan, you need to cook the rice and prepare the fried onions for layering. Drain the rice and transfer to a saucepan. Pour enough cold water over the rice so that it is covered by 1 inch, and bring to the boil. Boil for 8 minutes, until it’s just cooked but still has a bite. Drain and set aside.
- Take an ovenproof pot which will snugly accommodate the rice and veg curry, such as a casserole dish. Remove half of the veg from the veg curry using a slotted spoon (to leave the sauce behind) and place it at the bottom of the pot. Add a little chopped mint and cilantro at each layer. Top the veg with half of the rice and half of the onions and repeat with the rest of the veg, rice, and onions. Keep the sauce of the curry aside to serve with the biryani. Bake the biryani for 20 mins.
- Sprinkle the rice with the rose water, saffron, toasted cashews, and sliced pistachios.