Weeknight Vegetarian Biryani
Makes: 4-5 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Biryanis are notorious for being time-consuming and complicated to execute. Fear not friends, we have a weeknight vegetarian biryani that will taste as if you spent hours in the kitchen. No one needs to know that it took just an hour to make! You can use almost any sturdy vegetable that the whole family will like.
Great veggies to incorporate are yellow or red potatoes (they hold their shape better than Russet), cauliflower, carrots, or zucchinis. It’s important to cut the veggies into big pieces to ensure they keep the integrity of their shape and texture after cooking!
Ingredients:
2 cups Organic Aged Himalayan Basmati Rice*
1 small red onion, thinly sliced (1 ¼ cup)
1 Indian green chili or Thai green chili, slit (optional)
2 teaspoons ginger garlic paste, freshly grated preferred
2 small yellow potatoes, peeled and cut into 2 inch cubes (about 1 cup)
Half head of a small cauliflower, cut into 2-3 inch pieces (about 1 cup)
1 medium ripe Roma tomato, deseeded and diced (about ¾ cup)
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
½ cup green peas
⅓ cup yogurt (full fat preferred, dairy-free is also okay)
1 cup light coconut milk (without guar gum preferred)
1 ½ cup water, room temperature
3 ½ tablespoons Grassfed Organic Regular or Cultured Ghee*, divided
1 ¼ teaspoon Himalayan Pink Salt*, divided
SPICE POWDERS
1 teaspoon Kashmiri Chili Powder* (or sweet paprika)
½ teaspoon Lakadong Turmeric Powder*
1 ½ teaspoon Biryani Masala Powder*
WHOLE SPICES
1 Indian Bay Leaf*
2 inch Ceylon Cinnamon Stick*
5 Green Cardamom Pods*
5 Whole Cloves*
1 teaspoon Cumin Seeds*
1 Star Anise* (biryani flower)
¼ teaspoon Kashmiri Saffron* strands
GARNISH (optional)
Freshly chopped mint and cilantro
Instructions:
BEFORE COOKING
1. Set up your mise-en-place by lining up all your prepared ingredients in bowls. This ensures that you don’t forget any ingredient in the midst of cooking.
2. Rinse the basmati rice gently and carefully so that the rice grains don’t break. This is important so that your biryani results in beautifully separated grains. Wash rice several times until water runs clear.
3. Soak the rice for 30 minutes. After 30 minutes, drain the rice and set aside.
COOK THE INGREDIENTS FOR THE BIRYANI
1. In a dutch oven or a large heavy bottom pot (like Le Creuset or All Clad), heat 3 tablespoons of ghee on medium heat.
2. Add sliced red onion and cook until it browns a little but isn’t burnt, about 15-20 minutes. Pay close attention towards the end because the onion can burn easily then.
3. Add the whole spices (except for saffron): Indian bay leaf, cinnamon stick, green cardamom pods, whole cloves, cumin seeds, and star anise. Gently fry in ghee until fragrant, about 1-2 minutes.
4. Add slit green chili and ginger garlic paste and cook for about another 1-2 minutes, until water has evaporated from the ginger garlic paste.
5. Add the potatoes and cauliflower and fry for 2-3 minutes, stirring once or twice.
6. Add the diced tomatoes along with ½ teaspoon of salt and cook until the tomatoes break down a little and don't look raw.
7. Add the powdered spices: Kashmiri chili powder, turmeric powder, and biryani masala powder. 8. Give it a quick stir and immediately add the yogurt, mint, and cilantro. Let these cook for another 1-2 minutes.
9. In a medium bowl, mix the light coconut milk, water, and remaining ¾ teaspoon salt. Taste this mixture, it has to be slightly salty like the ocean. If it’s not salty enough, mix in another ¼ teaspoon of salt. Set aside.
10. In a small bowl, mix the Kashmiri saffron strands with 2 tablespoons of water. Set aside.
LAYER THE BIRYANI
1. Spread the reserved basmati rice in an even layer over the veggies and spiced yogurt sauce. 2. Make sure all the veggies are mostly covered by rice.
3. Add the green peas on top of the rice.
4. Very gently pour the water and coconut milk mixture over the rice.
5. Add the remaining ½ tablespoon of ghee over the rice along with the reserved Kashmiri saffron strands and its water. You can also add extra chopped mint at this stage if you’d like.
COOK THE BIRYANI
1. Cover the pot. Increase the flame to high and bring to a boil.
2. As soon as you hear the liquid boil, immediately turn the flame down to the lowest setting.
3. At this stage, I like to place a heavy pot or pan upside down on top of the lid. This is optional but recommended so that no steam escapes from the pot while the biryani is cooking.
4. Cook until all the liquid is absorbed, about 20 minutes.
5. Turn off the flame and let the biryani rest for 15 minutes.
6. Open the lid and admire your work! Top with chopped mint and cilantro if desired.
7. You can enjoy this dish as is, but we recommend accompanying this beautiful vegetarian biryani with our carrot raita recipe and our brand new Indian Garlic Pickle!
