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Vegetables Biryani Recipe

Inspired by Taj Stamford

Time1h

Serves4

Aromatic basmati rice with ginger, garlic Served with raitha

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Ingredients

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Biryani Ingredients

2 cups Basmati rice

2 cups Mixed vegetables (carrots, peas, beans, potatoes)

1 large Onion, thinly sliced

1 medium Tomato, chopped

1 tablespoon Ginger-garlic paste

2 pieces Green chilies, slit

2 tablespoons Biryani masala

1 teaspoon turmeric powder

1 teaspoon Cumin seeds

1 piece Bay leaf

3 pieces Cloves

1 piece Cinnamon stick

to taste Celtic sea salt

4 cups Water

3 tablespoons Oil or ghee

Raitha Ingredients

1 cup Yogurt

1 medium Cucumber, grated

2 tablespoons Mint leaves, chopped

to taste Celtic sea salt

1 teaspoon Black pepper, ground

Method

Biryani Directions

1

Prepare the Rice

Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2

Cook the Vegetables

In a large pot, heat oil or ghee over medium heat. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Sauté for a minute until fragrant.

3

Sauté Onions and Spices

Add the sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

4

Add Tomatoes and Vegetables

Add the chopped tomato and cook until soft. Then, add the mixed vegetables, turmeric powder, biryani masala, and salt. Cook for about 5-7 minutes until the vegetables are slightly tender.

5

Combine Rice and Water

Add the soaked and drained basmati rice to the pot, followed by 4 cups of water. Stir gently to combine.

6

Cook the Biryani

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is fully cooked and water is absorbed.

7

Fluff and Serve

Once cooked, fluff the rice gently with a fork. Serve hot with raitha.

Raitha Directions

8

Prepare the Raitha

In a bowl, mix the yogurt, grated cucumber, chopped mint leaves, salt, and ground black pepper. Stir well to combine.

9

Chill and Serve

Let the raitha chill in the refrigerator for about 15 minutes before serving alongside the biryani.