Vegetable Biryani Recipe

Name: Vegetable Biryani Recipe
Total time: 95 min
Ingredients: 1/4 cup (60ml) whole milk; 20 strands of saffron; 2 cups (400g) basmati rice; 2 large yellow or white onions, halved and sliced thinly; 1/4 cup plus 2 teaspoons (70ml) ghee or oil such as grapeseed; 2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume.; 12 dried apricots (125g), chopped; 1/2 cup (70g) whole cashews; 1/4 cup (35g) golden raisins; 10 garlic cloves, grated; 3 to 4-inch piece of fresh ginger, peeled and grated (about 4 tablespoons; 50g); 1 green chile, such as jalapeno or serrano, minced; 1 1/2 teaspoons garam masala; 1 whole star anise pod; 1 teaspoon ground caraway; 1/2 teaspoon ground turmeric; 1/2 cup (120g) plain unsweetened yogurt; 1 small cauliflower, separated into 1/2-inch florets; 1 Yukon gold potato, peeled and diced into 1/2-inch (2.5 cm) cubes; 1 medium carrot, trimmed, peeled, and diced; 1 cup (240ml) water; 1/2 cup (60g) green peas, fresh or frozen; 1 cup fresh cilantro, tender stems and leaves; 1 cup fresh mint, tender stems and leaves; 1/4 cup (60ml) lemon or lime juice; 3 green cardamom pods, lightly cracked; A 2-inch (5cm) stick of cinnamon; 4 cloves; 2 large bay leaves; 2 teaspoons (10ml) rosewater

foryoueats.com

This aromatic Vegetable Biryani recipe combines fragrant basmati rice with a variety of vegetables, nuts, and spices to… Ready in 1 hr 35 min, serves 6.

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

Share this recipe:

Cooking tools:

Dutch oven
Skillet
Saucepan
Colander
Fine-mesh sieve
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Wooden spoon
Spatula
Stove
Kitchen towel

Ingredients

1/4 cup (60ml) whole milk
20 strands of saffron
2 cups (400g) basmati rice
2 large yellow or white onions, halved and sliced thinly
1/4 cup plus 2 teaspoons (70ml) ghee or oil such as grapeseed
2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume.
12 dried apricots (125g), chopped
1/2 cup (70g) whole cashews
1/4 cup (35g) golden raisins
10 garlic cloves, grated
3 to 4-inch piece of fresh ginger, peeled and grated (about 4 tablespoons; 50g)
1 green chile, such as jalapeno or serrano, minced
1 1/2 teaspoons garam masala
1 whole star anise pod
1 teaspoon ground caraway
1/2 teaspoon ground turmeric
1/2 cup (120g) plain unsweetened yogurt
1 small cauliflower, separated into 1/2-inch florets
1 Yukon gold potato, peeled and diced into 1/2-inch (2.5 cm) cubes
1 medium carrot, trimmed, peeled, and diced
1 cup (240ml) water
1/2 cup (60g) green peas, fresh or frozen
1 cup fresh cilantro, tender stems and leaves
1 cup fresh mint, tender stems and leaves
1/4 cup (60ml) lemon or lime juice
3 green cardamom pods, lightly cracked
A 2-inch (5cm) stick of cinnamon
4 cloves
2 large bay leaves
2 teaspoons (10ml) rosewater
2 teaspoons (10ml) pandan (kewra/screwpine) water