India: Vegetable Biryani

Nisha Khatkar


10 Servings

60 mins 


Cook rice 

Prepare vegetables

2. Get the carrots peeled and diced, cauliflower diced and clean, and French beans cut into 4 cm. Carefully dice the serrano peppers but you can commit this if you don't like too much spicy.

Preparing Biryani

3. Heat a non-stick pan of oil in a medium flame. Carefully add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. mix frequently so we don't burn the spices (this step might get some smoke so be sure to have your fan on)

4. Add onions and mix until crystallize then add carrots, French beans, cauliflower florets and green peas. Sprinkle salt, cover and cook on medium heat for two minutes.

5. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes.

6. Add turmeric powder, red chilli powder and coriander powder and cook. Add tomato puree to the vegetables along with half a teaspoon of garam masala powder and mix well. Cover and simmer for two minutes.

7. In a deep and big pan arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice and start to mix.  Sprinkle half of the remaining garam masala powder and half the coriander leaves. Cover with a silicon lid and cook for four to five minutes on a high flame. Let it stand for five minutes. Serve hot

Side plain yogurt

8. In a bowl, whisk the yogurt with a little water or milk and whisk well. Pealed 1/2 of a cucumber and diced very finely then add into the bowl with the yogurt and mix well. this will be the side of the dish to put over your plate.