Saffron & Cardamom Tilda Easy Cook Basmati Vegetable Biryani
Created by Chef Jev Kris (@jevthechef), this vibrant vegetable biryani layers fragrant Tilda Easy Cook Basmati Rice with saffron, cardamom and a rich caramelised onion masala. Roasted butternut squash, carrots, cauliflower and broccoli bring colour and texture, while cashews, pomegranate, fresh herbs and lemon add the finishing touches. A colourful, aromatic centrepiece made for contemporary foodservice menus.
- 61 - 90 Minutes
- Medium
- Serves 4-6
Method
Ingredients
Ingredients
- For the roasted vegetables
- 500g butternut squash, peeled and diced
- 250g carrots, diced
- 250g cauliflower florets
- 200g broccoli florets
- 2 tbsp vegetable oil
- Salt & black pepper
- For the onion masala
- 3 large white onions, thinly sliced
- 2 green chillies, finely sliced
- 2 tbsp ginger & garlic paste
- 2 tbsp vegetable oil
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp tomato purée~250g chopped tomatoes
- For the rice
- 400g Tilda Easy Cook Basmati Rice
- 2 cinnamon sticks
- 5–6 green cardamom pods
- Salt
- Water, for boiling
- For the saffron milk
- 150ml whole milk, warm
- 1 generous pinch saffron
- For layering & garnish
- Fresh coriander, chopped
- Fresh mint, chopped
- 1 tsp garam masala or biryani masala
- 50g roasted cashew nuts
- ½ pomegranate, seeds removed
- 1 red onion, thinly sliced
- 1–2 lemons, sliced
- To serve
- Raita / spiced yoghurt
- Mango chutney
Method
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Roast the vegetables: Preheat the oven to 200°C. Place the diced butternut squash and carrots onto a roasting tray. Drizzle with oil and season with salt and black pepper. Roast for approximately 20–25 minutes, turning once, until golden and caramelised. Blanch the cauliflower and broccoli in boiling salted water for 2–3 minutes, then drain and dry well. Place onto a roasting tray, drizzle with oil and roast until lightly charred and golden. Set the roasted vegetables aside.
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Make the caramelised onion masala: Heat the oil in a large heavy-based pan. Add the sliced white onions and green chilli. Cook gently over low heat for 15–20 minutes, stirring regularly, until the onions are soft, golden and deeply caramelised. Add the ginger & garlic paste and cook for 2–3 minutes, stirring continuously, until fragrant and the raw aroma has cooked out. Add the garam masala, ground coriander, salt and black pepper. Cook for another 1 minute. Add the tomato purée and cook for 1–2 minutes. Add the chopped tomatoes and simmer for approximately 5–8 minutes, until you have a rich, thick masala. Add the roasted vegetables and gently fold everything together.
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Cook the Tilda rice: Bring a large pot of salted water to the boil. Add the cinnamon sticks and cardamom pods. Add the Tilda Easy Cook Basmati Rice and cook until the rice is approximately 80–90% cooked - the grains should be tender but still have a slight bite. Drain thoroughly and remove the whole spices. Allow the rice to steam dry for a few minutes.
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Prepare the saffron milk: Warm the milk, do not boil. Add the saffron and leave to infuse for 5–10 minutes until the milk becomes beautifully golden and aromatic.
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Build the biryani: Keep the vegetable masala in a deep, wide pan. Spread approximately one-third of the rice over the vegetables. Drizzle with some saffron milk. Add chopped coriander and mint, followed by a light sprinkle of garam masala/biryani masala. Repeat the process three times, creating three beautiful layers. Finish with saffron milk, coriander and mint. Cover tightly with a lid or foil and cook over low heat for 10–15 minutes to allow the rice to steam and the flavours to come together.
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The flip: Place a large serving tray over the top of the pan. Carefully flip the pan upside down onto the tray. Slowly lift the pan away to reveal the layered biryani.
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Garnish & serve: Finish with: Fresh coriander, Fresh mint, Roasted cashew nuts, Pomegranate seeds, Thinly sliced red onion, Lemon slices. Serve with cool raita/spiced yoghurt and mango chutney on the side.