Vegetable Biryani with Freshly Toasted Spices

A fragrant vegetarian biryani made with aromatic basmati rice and vegetables, enhanced with freshly toasted and ground spices. Served with yogurt and fresh coriander, it makes a filling main course.

By yumbelo · 4 servings · 70 minutes

Ingredients

• 350 g Basmati rice
• 2 pc Onions
• 2 pc Carrots
• 200 g Cauliflower florets
• 150 g Peas (frozen)
• 2 pc Tomatoes
• 150 g Plain yogurt
• 3 pc Garlic cloves
• 1 tbsp Ginger (fresh, grated)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 4 pc Cardamom pods
• 1 pc Cinnamon stick
• 3 pc Cloves
• 1 pc Bay leaf
• 1 tsp Turmeric
• 1 tsp Garam masala
• 1 tsp Chili powder
• 3 tbsp Cooking oil
• Salt
• 400 ml Water
• 1 pc Lime (juice)
• 1 bunch Fresh coriander leaves

Method

1. Rinse the basmati rice in a sieve under cold water until the water runs clear, then soak it for 20 minutes.
2. Toast the cumin seeds, coriander seeds, cardamom pods and cloves in a dry pan over medium heat without fat for 1 to 2 minutes, until fragrant, then finely crush or grind them.
3. Finely dice the onions, slice the carrots and divide the cauliflower into small florets. Roughly dice the tomatoes.
4. Heat the oil in a large pot and fry the onions until golden brown. Add the cinnamon stick and bay leaf and toast briefly.
5. Stir in the garlic and ginger and fry for one minute. Add the ground spices, turmeric, garam masala and chili powder and toast briefly.
6. Add the carrots, cauliflower and tomatoes and fry for 5 minutes, until the vegetables begin to soften slightly.
7. Stir in the yogurt, season with salt and let it reduce for 2 minutes. Add the peas and set the vegetable curry aside.
8. Drain the rice, bring it to a boil with 400 ml water and 1 tsp salt in a second pot, cover and cook over low heat for 8 minutes, then remove from the heat.
9. Layer the partially cooked rice over the vegetables, seal the pot tightly and steam on very low heat for 10 minutes.
10. Remove the cinnamon stick and bay leaf. Gently mix the rice with the vegetables, season to taste with lime juice and serve sprinkled with finely chopped coriander leaves.