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Vegetable Biryani

South Asian · 70 min · Project · 6 servings

Vegetable Biryani

Spiced vegetables and part-cooked basmati layered in a pot and steamed together so the rice takes on the masala from below while staying separate and fragrant on top.

~520 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free
Plan it:

Method

  1. 1

    Fry the onions

    ⏱ 20 min

    Fry the sliced onions in the oil in a wide pot over medium heat until deep golden and crisp. Lift two-thirds out onto kitchen paper for the topping and leave the rest in the pot.

  2. 2

    Cook the masala

    ⏱ 15 min

    Add the cumin seeds to the pot and let them crackle, then the garlic, ginger and green chilies. Stir in the turmeric, coriander and garam masala, then add the carrot, cauliflower and potato and cook until half-tender.

  3. 3

    Add yogurt and peas

    ⏱ 5 min

    Take the pot off the heat before stirring in the plant yogurt so it does not split, then return to low heat with the peas, half the mint and cilantro, and the lemon juice. Season well and take off the heat.

  4. 4

    Par-boil the rice

    ⏱ 6 min

    Boil the soaked rice in a large pot of well-salted water for exactly five to six minutes — it must be underdone, still hard at the very center. Drain immediately.

  5. 5

    Layer

    Spread the rice over the vegetable masala in an even layer without stirring. Scatter over the reserved crisp onions, the cashews and the remaining herbs.

  6. 6

    Steam

    ⏱ 25 min

    Cover the pot with a tight lid (a sheet of foil under it helps) and cook on the lowest possible heat so it steams rather than fries. Rest for ten minutes off the heat, then fold gently from the edges to serve.

Notes

Contains cashews. The rice MUST be underdone before layering — it finishes in the steam, and fully-cooked rice turns to paste. Do not stir once layered; fold from the sides at the very end so the grains stay whole.

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