Vegetable Biryani Recipe

Shahi (Vegetable) Biryani
Spiced Basmati Rice and Vegetables
Submitted By: Taz

Ingredients:

2 cups Basmati Rice (Chawal)
4 cups Vegetable Stock
1 medium Onion (Pyaz) - diced
1 Cup Cremini/Baby Bella Mushrooms (Khumbi) - sliced or chopped
½ Cup Potato (Aloo) - diced
½ Cup Carrots (Gajar) - diced
½ Cup Green Beans (Phalas) - diced
½ Cup Cauliflower (Phul Gobi) - diced
½ Cup Green Peas (Mutter) - frozen is fine
½ Cup Golden Raisins (Kishmish)
¼ Cup sliced Almonds (Badam)
¼ Cup halved Cashews (Kaju)
8 Tbs Ghee - divided (can substitute vegetable oil if desired)
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
10 Black Peppercorns (Kali Mirch)
12 Whole Cloves (Laung)
2 Cinnamon Sticks 2 inches each (Dalchini)
2 Bay Leaves (Tej Patta) -OR- 2 Fresh Curry Leaves (Kaddi Patta)
8 Green Cardamom Pods (Choti Elaichi)
4 Black Cardamom Pods (Badi Elaichi)
2 tsp Kashmiri Chile Powder (Kashmiri Mirch) -OR-- Paprika (Deghi Mirch
3 tsp Garam Masala
1 Cup Whole Milk (Doodh) - can substitute soy, almond, or cashew milk if desired
Kosher Salt (Namak) to taste

Preparation:
  1. Rinse Basmati Rice in a sieve under cold water until water runs clear - Place rice in enough clean water to cover and set aside to soak for a minimum 15 minutes
  2. Blanch carrots, green beans, and cauliflower in boiling water for 3 minutes - Remove to cold water to stop cooking - Drain and set aside
  3. Heat 4 Tbs of ghee in a large, heavy bottomed pan with a tight fitting lid over medium heat until shimmering - Drain rice really well and add to pan along with cloves, peppercorns, and cinnamon - Sauté for 2-3 minutes stirring frequently
  4. Add vegetable stock and bring to a boil - Cover pan and reduce heat to a simmer - Allow to cook for 20 minutes or until all of the stock is absorbed
  5. Preheat oven to 350°
  6. Heat 1 Tbs of ghee in a small skillet over medium heat until shimmering - Add raisins, almonds, and cashews - Sauté until the nuts turn golden - Transfer to a bowl or plate and set aside
  7. In the same skillet, melt the remaining 3 Tbs of ghee until shimmering - Add onion and cardamom pods - Sauté until onions turn golden in color (apx 5-7 minutes) - Add Mushrooms and potato - Sauté for an additional 2-3 minutes - Add garlic and ginger, bay/curry leaves, Kashmiri chile powder/paprika, garam masala, and salt to taste (apx 1 ½ tsp) - Mix until thoroughly combined
  8. Transfer the onion/mushroom mixture to a lightly greased baking dish large enough to fit all ingredients - Add the blanched vegetables (from step 2) - Mix until thoroughly combined
  9. Remove cinnamon sticks and cloves from rice and cover vegetables with about half of the rice -Add the roasted nut and raisin mixture in a layer over the rice - Cover with remaining rice
  10. Add milk - Cover and place in top third of the oven for 25-30 minutes
  11. Remove from oven and allow to sit (covered) for 5-10 minutes - Fluff with fork, remove bay leaves - Transfer to a serving dish and serve hot along with chapatti, naan, raita or plain yogurt, chutney(s), and salad of choice
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