Methi Romanesco & Chana Biryani Recipe

Soak rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in 3 cups of water for 30 minutes, then drain and set aside.

Prepare aromatic water

In a large pot, bring 6 cups water to a rolling boil. Add 1.5 tsp salt, cardamom pods, cloves, cinnamon stick, bay leaves, peppercorns and star anise. Let the water return to a boil.

Parboil rice

Add the drained rice to the boiling spiced water. Cook uncovered on high until the rice is 70-80% cooked (about 6-7 minutes — grains should be soft on the outside but still have a slight bite). Drain the rice through a fine sieve and discard the whole spices. Toss the rice lightly with 1 tbs ghee to prevent sticking. Set aside.

Prepare Romanesco

Trim and break the romanesco into small florets. Blanch in boiling salted water for 2 minutes until bright and slightly tender, then immediately shock in iced water to stop cooking. Drain and set aside.

Sauté base aromatics

In a large, heavy-bottomed pan or a wide deep ovenproof pot (dutch oven or handi), heat 3 tbs ghee or oil over medium heat. Add thinly sliced onions and sauté, stirring occasionally, until soft and beginning to brown (8-10 minutes). Remove about 3/4 cup of the browned onions for garnish and set aside.

Add pastes & tomatoes

To the remaining onions in the pan, add ginger paste, garlic paste and slit green chilies. Cook 1-2 minutes until fragrant. Add chopped tomatoes and cook until they break down and oil separates from the masala, about 6-8 minutes.

Spice the vegetables

Stir in turmeric, coriander, cumin, red chili powder and tomato paste. Cook for 1-2 minutes to toast the spices. Add whisked yogurt, mix thoroughly to combine and simmer 2 minutes to cook the raw yogurt taste.

Combine chickpeas & romanesco

Add the cooked chickpeas and blanched romanesco florets to the spiced mixture. Sprinkle crushed kasuri methi, chopped cilantro and mint, and lemon juice. Fold gently to coat the vegetables and chickpeas evenly with the masala. Adjust salt to taste. Cook together for 3-4 minutes so flavors marry. If mixture looks dry, add 2-4 tbs water.

Layering

Preheat oven to 180°C (350°F) if you will finish in the oven. On the vegetable-chickpea base in the pot, level the mixture evenly. Spoon half of the parboiled rice over the top and gently level. Sprinkle half the fried onions, half the chopped cilantro and half the mint. Dot with 1/2 tbs ghee and spoon half of the saffron-milk (or plain milk) over the rice. Repeat with the remaining rice, fried onions, herbs, ghee and saffron-milk. Finish with the reserved fried onions on top.

Dum sealing

Seal the pot tightly with a heavy lid. For a tighter seal, cover the lid edge with a strip of damp muslin or aluminum foil before placing the lid. Place on the stovetop over the lowest heat possible (use a heat diffuser if available) and cook for 18-20 minutes. Alternatively, place the sealed pot in the preheated oven for 18-20 minutes.

Rest & finish

Remove from heat and let the biryani rest, still sealed, for 10 minutes. Open carefully. Gently fluff the rice from the edges to the center using a fork, taking care not to break the grains or mash the romanesco. Drizzle remaining lemon juice if desired and sprinkle additional chopped cilantro and mint before serving.

Spoon 1 tbs ghee over the hot biryani before serving for shine. Garnish with the reserved fried onions, remaining cilantro and mint. Serve hot alongside Ma ki Dal, Shakarkand Saag, and a bread basket as noted on the menu.