Vegetarian Biryani

  • Difficulty: Medium
  • 50 minutes
  • 4 servings
Vegetarian Biryani

Welcome to another vegetarian Indian dish with a lot of ingredients and a myriad of aromas and flavors. Upgrade the long-grain rice, beans, tomato, and cauliflower with an impressive array of spices and herbs, from cardamom to saffron.

Ingredients


For the rice:

1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
2 bay leaves
1 star anise
1 tablespoon onion powder
salt
1 ½ cups of long-grain rice
1 tablespoon yogurt
3 cups of hot water
1 teaspoon saffron

For the cauliflower and beans:

1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
1 star anise
1 teaspoon onion powder
1 medium tomato, diced
2 teaspoons of turmeric
salt
5 ounces of cauliflower
1 small carrot, diced
3 ounces of frozen bean
2 tablespoons of yogurt
1 cup hot water
3 ounces of cottage cheese
pomegranate seeds for garnishing
fresh mint for garnishing

Steps

  1. For the rice:

    Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, bay leaves, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, season with salt, and stir until the oil starts sizzling.

  2. Add the rice. Cook and stir for 1-2 minutes, add the yogurt, stir, then add the water. Cook for 15 minutes or until the water has been absorbed.
  3. Drain the remaining water, add the saffron, and set aside.
  4. For the cauliflower and beans:

    Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, stir once or twice, add the diced tomato, and stir until it starts sizzling.

  5. Add the turmeric, stir a few times, season with salt, and continue to stir. Add the cauliflower and diced carrot and stir for 10-20 seconds.
  6. Add the frozen beans and yogurt, stir for 10 seconds, and add the hot water. Cook until it boils.
  7. Add the cottage cheese and layer on top the cooked rice. Cover with the lid and simmer for 10 minutes.
  8. Optionally you can garnish with pomegranate seeds and fresh mint.

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