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Vegetable Biryani
Recipes
Vegetable Biryani
6 servings
1 hour, 30 minutes total (Active 1 hour)

Ingredients

  • 1 shallot
  • 1-inch piece fresh ginger
  • 1 medium gold potato
  • 1 large carrot
  • 1 large plum tomato
  • 1 fresh jalapeño pepper
  • 1 small sweet onion
  • 2 cloves garlic
  • 2 tablespoons water
  • 3 tablespoons ghee, divided
  • 1 cup fresh cauliflower florets
  • ½ cup fresh green peas
  • 1 ½ teaspoons kosher salt, divided
  • ½ cup whole milk plain Greek yogurt
  • 2 cups whole milk
  • 1 teaspoon saffron threads
  • 1 ½ cups basmati rice
  • ¼ cup roasted cashews
  • 2 tablespoons fresh mint
  • ¼ cup golden raisins
  • ½ teaspoon garam masala

Steps

    1. Peel shallot and ginger; chop coarsely. Peel potato and carrot, then cut into 1-inch cubes. Cut tomato into 1-inch cubes. Halve and chop jalapeño, removing membranes and seeds if desired. Slice onion thinly. Place in food processor bowl: shallots, ginger, jalapeños, garlic, and water; process until smooth.
    2. Heat 2 tablespoons ghee in medium, oven-safe Dutch oven on medium-high 2–3 minutes. Add cauliflower, potatoes, and carrots. Cook 6–7 minutes, stirring occasionally, until cauliflower is tender and mixture is dry. Add shallot mixture, tomatoes, peas, and ½ teaspoon salt; cook and stir 3 minutes, then remove from heat and stir in yogurt until combined.
    3. Meanwhile, heat remaining 1 tablespoon ghee in large sauté pan on medium 3–4 minutes. Add onions and ½ teaspoon salt. Cook 10–12 minutes, stirring occasionally, until onions are golden; remove from heat and set aside.
    4. Preheat oven to 400°F. Bring milk and saffron to a simmer in small saucepan on medium-low. Stir in rice and remaining ½ teaspoon salt. Reduce heat to low, cover, and cook 10–12 minutes, stirring occasionally, until rice has absorbed milk. Chop cashews and mint coarsely.
    5. Spread saffron rice in even layer over vegetable mixture. Top rice evenly with caramelized onions, cashews, and raisins; sprinkle with garam masala.
    6. Cover and bake 20 minutes. Let stand 5 minutes, then remove lid and place serving platter over Dutch oven. Using oven mitts, grasp platter and Dutch oven carefully, then invert, letting biryani settle onto platter. Garnish with mint and serve.

Amount per ⅙ recipe serving: Calories 390, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 550mg, Total Carb 59g, Fiber 4g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 6%, Calc 10%, Iron 10%, Potassium 10%