Vegetable biryani
Basmati rice layered with vegetables, spices and yoghurt, then cooked gently in a covered pot.
Active time45 min
Cooking40 min
Total1 h 30 minResting : 10 min
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Ingredients
- 200 g carrot
- 300 g cauliflower
- 15 g fresh coriander
- 15 g fresh ginger
- 250 g onions
- 150 g plain yoghurt
- 2 g ground turmeric
- 100 ml water
- 40 ml sunflower oil
- 320 g basmati rice
- 150 g frozen peas
- 5 g garam masala
Preparation
Rinse the rice, cook in boiling water for 6 minutes, then drain while still firm.
320 g basmati rice- saucepan
- colander
Peel the carrots and onions and cut into small pieces; wash and cut up the cauliflower.
200 g carrot300 g cauliflower250 g onions- knife
Brown the onions in the oil for 10 minutes. Set half aside.
40 ml sunflower oil- casserole dish
Add the vegetables, peas, peeled and chopped ginger, spices, yoghurt and water. Cover and cook for 10 minutes.
15 g fresh ginger150 g plain yoghurt2 g ground turmeric100 ml water150 g frozen peas5 g garam masala- casserole dish
Spread the rice over the vegetables, then add the reserved onions. Cover with a well-fitting lid and cook over a very low heat for 20 minutes, until the rice is tender.
- casserole dish
- lid
Remove from the heat and leave to rest for 10 minutes without lifting the lid. Wash and chop the coriander, then scatter it over the biryani to serve.
15 g fresh coriander- casserole dish
- lid
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration