Entree: British Indian Ocean Territory – Northern Culinary Region – Vegetable Biryani (Spiced layered rice cooked with mixed vegetables and aromatic Indian spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 22 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) basmati rice
- 2 tbsp (30 ml) ghee or vegetable oil
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium (8 oz (225 g)) onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 1 cup (240 g) plain yogurt
- 1 tsp (2 g) turmeric
- 2 tsp (6 g) garam masala or biryani masala
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder or to taste
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) cauliflower florets
- 1 cup (150 g) green peas (fresh or frozen)
- 1 medium (6 oz (170 g)) potato, peeled and cubed
- 1/4 cup (60 ml) tomato puree
- 3 cups (720 ml) water or vegetable stock, divided
- 1/4 cup (60 ml) milk warmed with a pinch of saffron
- 8–10 whole green cardamom pods
- 1 stick (2 in (5 g)) cinnamon
- 4 cloves
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh mint
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) fried onions (store-bought or homemade) for garnish
- Salt to taste

Show original ingredient measurements

- 2 cups (370 g) basmati rice
- 2 tbsp (30 ml) ghee or vegetable oil
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium (8 oz / 225 g) onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 1 cup (240 g) plain yogurt
- 1 tsp (2 g) turmeric
- 2 tsp (6 g) garam masala or biryani masala
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder or to taste
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) cauliflower florets
- 1 cup (150 g) green peas (fresh or frozen)
- 1 medium (6 oz / 170 g) potato, peeled and cubed
- 1/4 cup (60 ml) tomato puree
- 3 cups (720 ml) water or vegetable stock, divided
- 1/4 cup (60 ml) milk warmed with a pinch of saffron
- 8–10 whole green cardamom pods
- 1 stick (2 in / 5 g) cinnamon
- 4 cloves
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh mint
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) fried onions (store-bought or homemade) for garnish
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the basmati rice under cold water until water runs clear; soak for 20 minutes then drain.
2. In a large pot, heat 1 tbsp (15 ml) ghee or oil over medium heat. Add cardamom, cinnamon, cloves, and bay leaf; fry 30 seconds until aromatic.
3. Add sliced onions and 1 tbsp (15 ml) oil and sauté until golden brown, about 10–12 minutes. Remove half the onions and set aside for garnish.
4. To the pot, add ginger-garlic paste and sauté 1 minute. Stir in turmeric, garam masala, and ground coriander; cook 30 seconds.
5. Add yogurt and tomato puree, mix until blended, then add carrots, cauliflower, peas, and potatoes. Pour in 1 1/2 cups (360 ml) water/stock, season with salt, cover, and simmer 8–10 minutes until vegetables are tender but not mushy.
6. While vegetables cook, bring 1 1/2 cups (360 ml) water to a boil in a separate saucepan. Add drained rice and 1 tsp (5 ml) salt, cook rice until 70% done (grains still slightly firm), then drain.
7. In a heavy-bottomed pot or Dutch oven, spread half the vegetable mixture. Layer half the par-cooked rice over vegetables. Sprinkle half the chopped cilantro and mint, drizzle half the saffron milk and 1 tsp (5 ml) lemon juice, and scatter some of the reserved fried onions.
8. Repeat the layers with remaining vegetables and rice; finish with remaining saffron milk, lemon juice, herbs, and fried onions. Dot with remaining ghee or oil.
9. Cover pot tightly with a lid (seal edges with dough if available) and cook on lowest heat for 18–22 minutes for the dum (steam) finish. Alternatively, place pot in a 350°F (175°C) oven for 20 minutes.
10. Let rest 10 minutes, then gently fluff and serve hot, garnished with extra fried onions and chopped cilantro.

1. Rinse the basmati rice under cold water until water runs clear; soak for 20 minutes then drain.
2. In a large pot, heat 1 tbsp (15 ml) ghee or oil over medium heat. Add cardamom, cinnamon, cloves, and bay leaf; fry 30 seconds until aromatic.
3. Add sliced onions and 1 tbsp (15 ml) oil and sauté until golden brown, about 10–12 minutes. Remove half the onions and set aside for garnish.
4. To the pot, add ginger-garlic paste and sauté 1 minute. Stir in turmeric, garam masala, and ground coriander; cook 30 seconds.
5. Add yogurt and tomato puree, mix until blended, then add carrots, cauliflower, peas, and potatoes. Pour in 1 1/2 cups (360 ml) water/stock, season with salt, cover, and simmer 8–10 minutes until vegetables are tender but not mushy.
6. While vegetables cook, bring 1 1/2 cups (360 ml) water to a boil in a separate saucepan. Add drained rice and 1 tsp salt, cook rice until 70% done (grains still slightly firm), then drain.
7. In a heavy-bottomed pot or Dutch oven, spread half the vegetable mixture. Layer half the par-cooked rice over vegetables. Sprinkle half the chopped cilantro and mint, drizzle half the saffron milk and 1 tsp lemon juice, and scatter some of the reserved fried onions.
8. Repeat the layers with remaining vegetables and rice; finish with remaining saffron milk, lemon juice, herbs, and fried onions. Dot with remaining ghee or oil.
9. Cover pot tightly with a lid (seal edges with dough if available) and cook on lowest heat for 18–22 minutes for the dum (steam) finish. Alternatively, place pot in a 350°F (175°C) oven for 20 minutes.
10. Let rest 10 minutes, then gently fluff and serve hot, garnished with extra fried onions and chopped cilantro.