RCI-VG.004.1484.001
Vegetable Biryani I
Vegetable Biryani I from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- onions3 largesliced
- butter or clarified butter4 tbsp
- chili peppers6 unitcrushed into a paste or 2 tsp cayenne pepper
- x 2-inch piece of fresh ginger1 unit
- 10 cloves
- dry lentils½ cuppre-soaked
- fresh green peas½ lbshelled
- carrots½ lbchopped
- green beans½ lbchopped
- tomatoes3 largechopped
- 6 whole
- x 4-inch stick of cinnamon1 unit
- cardamom pods6 unitcrushed
- 1 tsp
- of fresh mint or ½ tsp dried mint leaves3 sprigspounded
- 2 cups
- potatoes6 largechopped into large chunks
- 1 - 2 tsp
- 1 unit
Method
1
Soak the lentils and basmati rice separately in water for 30 minutes; drain both well before use.
2
Heat butter or clarified butter in a large, heavy-bottomed pot or biryani handi over medium heat. Add sliced onions and fry for 8-10 minutes, stirring occasionally, until golden brown and caramelized.
10 minutes
3
While onions cook, pound the fresh ginger, garlic, and crushed chili peppers into a fine paste using a mortar and pestle or food processor.
5 minutes
4
Remove half of the fried onions and set aside for garnish. To the remaining onions in the pot, add the ginger-garlic-chili paste and cook over medium heat for 2-3 minutes, stirring constantly until fragrant.
3 minutes
5
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until softened and the oil begins to separate from the mixture.
5 minutes
6
Stir in the turmeric, then add the drained lentils and chopped potatoes. Mix well and cook for 3-4 minutes to coat everything with the spice paste.
4 minutes
7
Add the carrots, green beans, and fresh green peas to the pot. Stir in the yogurt and salt to taste, mixing gently to combine all vegetables.
2 minutes
8
Bring a large pot of water to a boil. Add the drained rice, whole cloves, cinnamon stick, and crushed cardamom pods. Cook the rice until three-quarters done (grains should still be slightly firm in the center), about 5-7 minutes; drain immediately.
6 minutes
9
Layer the parcooked rice over the vegetable mixture in the biryani pot, spreading it evenly. Sprinkle the reserved fried onions over the rice and scatter the pounded fresh mint on top.
1 minutes
10
Cover the pot with aluminum foil, then place the lid on top to trap steam. Cook over medium-low heat for 20-25 minutes until the rice is fully cooked and grains are separate.
23 minutes
11
Turn off the heat and let the biryani rest, covered, for 5 minutes without opening the lid to allow residual steam to complete the cooking process.
5 minutes
12
Gently fluff the biryani with a fork, breaking up any clumps of rice while mixing through the vegetables and spices. Transfer to a serving platter and serve hot.