Indian cuisine · Dough, Pasta & Rice

Vegetable Biryani

Saffron basmati and spiced yogurt root vegetables are layered and finished steaming in a sealed pot.

Ingredients · for 4 servings

• 400 g basmati rice
• 3 carrots
• 2 potatoes
• 1 small cauliflower
• 3 onions
• 250 g yogurt
• 1 tbsp ginger-garlic paste
• 2 tsp biryani or garam masala
• 1 tsp turmeric
• 0.5 g saffron threads
• 4 tbsp ghee
• Salt, pepper

Instructions

1. Soak the basmati rice in cold water for 30 min., peel the carrots and potatoes and cut into 2 cm cubes, break the cauliflower into small florets and slice the onions into fine rings.
2. Heat 2 tbsp ghee in a pan and fry two-thirds of the onion rings over medium heat for 12–15 min., stirring, until golden brown and crisp, then drain on paper towels.
3. In the remaining ghee, sauté the rest of the onions with the ginger-garlic paste for 3 min., toast the biryani masala and turmeric for 1 min., then add the vegetables and fry over medium heat for 8 min.
4. Stir in the yogurt spoon by spoon over low heat, season with salt and pepper and braise covered for 10 min. until the vegetables are tender-crisp and the sauce clings thickly to them.
5. Parboil the drained rice in plenty of salted water for 5 min. so it is soft outside but still firm at the core, drain and layer half over the vegetables, the rest on top; dissolve the saffron threads in 4 tbsp hot water and drizzle over the top layer.
6. Seal the pot tightly with a damp cloth and the lid and steam over the lowest heat for 25 min., then serve straight from the pot sprinkled with the fried onions.