Biryani is a nutritious and filling Indian dish loved by many! Vinodini, an excellent cook and student, was kind enough to share her personal recipe with us at last summer’s retreat. Enjoy! 


Ingredients:
1/2 cup oil or butter
1 cup frozen peas
1/2 of a red & green pepper (1/2 of each)
1 cup green beans
1/3 head cauliflower
1 potato
1 carrot
2 medium onions
1/3 cup milk
1/4 cup raw almond powder
1/2 tsp black pepper

1/2 tsp garam masala (3 parts cinnamon, 1 part clove)
1 tbsp chili powder
1 tsp turmeric powder
1 tsp cardamom powder
2 tsp salt
1 inch piece of ginger (minced)
kesar (saffron) and orange color, plus chopped corriander for green color


Directions:
1. Cut the cauliflower and red and green pepper into pieces. Slice carrot, potatoes and onions. Save some green and red pepper aside for decoration.
2. Heat the oil and cook the onions until golden. Save some aside for decoration.
3. Soak saffron, pinch of orange color and chopped corriander in about 1 tbsp of hot water.
4. Add the vegetables along with salt, chili powder and tumeric powder. Let it cook until tender. Later add ginger, black pepper, garam masala and caramom powder. Mix well. Lastly add almond powder and milk. Mix well and let it cook for about 2-3 mins.
5. Take 12x9x2 (3 qt) pyrex glass pan. Spread some ghee or vegetable spray on it. Spread half the rice (see rice directions) and then sprinkle kesar/organge color water and some nuts.
6. Layer the cooked vegetables over rice and finish final layer with rest of rice. Then spread another layer of kesar water, nuts, onions, red & green peppers.
7. Cover the pan with plastic wrap and heat for 6 mins before serving.


RICE INGREDIENTS:
2 cups Basmati rice
1 tbsp ghee or butter
1 tsp salt
3-4 cardamom pods


Directions:
1. Put the dry rice in a colander and rinse it under cold water until the water runs clear.
2. Soak the rice at least 2-3 hours. Put all the ingredients in a shallow saucepan with 4 cups of water. Bring to a boil.
3. When the water comes to a boil, reduce heat to the lowest possible setting and cover the pan with a tight fitting lid. Cook until rice is tender.
4. Prepare the rice before preparing the vegetables. Let rice cool.

One Response to “Recipe: Vegetarian Biryani”

  1. Tameka Haywood Says:

    Beautiful to see this recipe! Thank you so much. I will endeavor to make it this season.

Leave a Reply