Methi Romanesco & Channa Biryani, Boondi Palak Raita Recipe

Prep rice & saffron

Rinse the basmati rice under cold water until the water runs clear. Soak rice for 30 minutes, then drain. Warm the 2 tablespoons of milk, add saffron threads and set aside to bloom.

Par-cook rice

Bring 3.5 cups water to a rolling boil in a large pot with 1 tsp salt. Add the soaked, drained rice and cook for 6–7 minutes until grains are 70–80% done (grains should still have a bite). Drain and set aside in a wide tray to stop cooking.

Prepare Romanesco & methi

Heat 1 tablespoon oil in a pan over medium-high heat. Toss the Romanesco florets with 1/4 tsp salt and lightly sauté 4–5 minutes until edges are golden but still crisp-tender. Remove and set aside. In the same pan, add the chopped methi leaves and a pinch of salt and cook 1–2 minutes until wilted; remove and combine with Romanesco.

Make biryani masala base

Heat remaining ghee/oil in a heavy-bottom pot (or Dutch oven). Add bay leaves, cinnamon, cardamom and cloves; fry 30 seconds until fragrant. Add sliced onions and sauté on medium heat until deep golden brown (8–10 minutes). Stir in ginger-garlic paste and slit green chilies; cook 1–2 minutes until raw aroma disappears. Add chopped tomatoes, turmeric, red chili powder and biryani masala; cook 4–5 minutes until tomatoes break down and oil separates.

Add chickpeas & methi mix

Stir in the cooked chickpeas, wilted methi and sautéed Romanesco into the masala. Add whisked yogurt and lemon juice; simmer 3–4 minutes to combine and adjust seasoning with salt. If the mixture looks thick, add 2–3 tablespoons of water to loosen slightly — this will be the moist layer for the rice to absorb flavor.

Layer & assemble for dum

Reduce heat to the lowest setting. Spread half of the par-cooked rice evenly over the vegetable-chickpea mixture. Sprinkle half the chopped cilantro and mint and 1/2 of the saffron-milk. Spread the remaining rice on top. Top with remaining herbs, saffron-milk and a final drizzle of ghee (about 1 tbsp). Cover tightly with a lid (seal with a damp kitchen towel or dough if available) and cook on very low heat for 18–25 minutes (dum) to allow flavors to marry and rice to finish cooking.

Finish & fluff

Turn off heat and let biryani rest covered 10 minutes. Gently fluff with a fork to mix layers without breaking the florets. Taste and adjust lemon/salt. Serve hot swirled with any reserved chickpeas or herbs.

Blanch & chop spinach

Bring a small pot of water to a boil. Add the spinach leaves for 30–45 seconds, then transfer to ice water to stop cooking. Squeeze out excess water and finely chop. Let cool.

Whisk yogurt & season

In a bowl whisk the yogurt until smooth. Add roasted cumin powder, black salt, chaat masala, sugar and regular salt to taste; mix well.

Combine with boondi

Fold chopped blanched spinach into the yogurt. Just before serving, lightly crush and fold in the dry boondi so it remains slightly crisp. Garnish with chopped cilantro. Keep raita chilled until serving to maintain boondi texture.

Rinse and cook dals

Rinse toor dal and urad dal until water runs clear. In a pressure cooker or heavy pot combine the dals with 4 cups water, turmeric and a pinch of salt. Pressure cook 3–4 whistles or simmer in a pot until very soft and creamy (about 30–40 minutes), skimming foam. Mash lightly once cooked to a smooth consistency.

Prepare tempering (tadka)

In a separate pan heat ghee or oil. Add cumin seeds and asafoetida; when seeds sizzle add chopped onion and sauté until translucent. Add ginger-garlic paste and cook 1–2 minutes. Stir in chopped tomato and cook until tomato soft and oil separates.

Combine & simmer

Add the cooked dal to the tempering, mix well. Adjust consistency with water if too thick and simmer 8–10 minutes. Stir in red chili powder, garam masala, kasuri methi and salt to taste. Finish with cream or a knob of butter for a rich sheen. Simmer 2 more minutes and remove from heat.

Serve

Garnish with a drizzle of ghee or cream and a sprinkle of chopped cilantro if desired. Keep warm to serve alongside biryani.

Cook sweet potato

Place diced sweet potato in a pot with enough water to cover, add a pinch of salt and boil until tender (8–10 minutes). Drain and lightly mash with a fork — leave some small chunks for texture.

Sauté aromatics

While potatoes cook, heat oil in a pan. Add cumin seeds and let them sizzle. Add chopped onion, minced garlic and green chili; sauté until onion is soft and translucent.

Add greens & combine

Add chopped mustard greens/spinach and turmeric. Cook 3–5 minutes until greens are wilted and any excess moisture has evaporated. Stir in the mashed sweet potato, mix well and season with salt. Cook together 2–3 minutes for flavors to blend.

Finish

Adjust seasoning and finish with lemon juice. Serve warm as a lightly spiced, slightly sweet saag alongside the biryani and dal.

Make dough

In a large bowl combine whole wheat flour and salt. Gradually add warm water and mix until a soft dough forms. Knead 6–8 minutes until smooth and elastic. Cover and rest 20 minutes.

Divide & roll

Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin round about 6–7 inches in diameter.

Cook rotis

Heat a tawa or skillet over medium-high heat. Cook each roti 30–45 seconds on one side until small bubbles form, flip and cook the other side pressing gently to puff. Finish directly over a flame (or press with a spatula) to get light charring if desired. Brush lightly with ghee/butter. Keep wrapped in a clean towel to stay warm.