Vegetable Biryani with Basmati Rice

Ingredients

• 250 g Basmati rice (rinsed then soaked for 1 h)
• 150 g Small potatoes (cut into quarters)
• 150 g Carrots (sliced into rounds)
• 150 g Cauliflower (small florets)
• 2 units Red onions (thinly sliced)
• 3 units Garlic cloves (crushed)
• 5 g Fresh grated ginger (finely grated)
• 100 ml Clarified butter (ghee) (for finishing)
• 2 tablespoons Vegetable oil (for sautéing the vegetables)
• 1 tablespoon Cumin seeds (whole seeds)
• 0.75 teaspoon Ground cumin
• 2 tablespoons Curry powder
• 4 units Cardamom (pods) (lightly crushed)
• 4 units Black peppercorns (lightly crushed)
• 3 units Cloves
• 1 unit Cinnamon stick
• 1 unit Bay leaf
• 100 ml Tomato puree (no added salt)
• to taste Fresh or powdered chili (optional, according to your heat tolerance)
• 30 g Raisins (seedless)
• 30 g Cashews (roasted)
• 2 tablespoons Fresh cilantro (chopped)
• 2 tablespoons Fresh mint (chopped)
• to taste Salt (fine salt)

Instructions

1. Soaking the rice

   Rinse the basmati rice under cold water until the water runs clear, then place it in a bowl with cold water and soak for 1 hour.

   Time: PT1H

2. Preparing the vegetables

   Thinly slice the red onions, cut the potatoes into quarters, slice the carrots into rounds, and separate the cauliflower into small florets.

   Time: PT15M

3. Sautéing the vegetables

   Heat 2 c.à.s of oil in a pan over medium heat, add the prepared vegetables and sauté for about 10 minutes until they are lightly browned.

   Time: PT10M

   Temperature: medium

4. Tempering the spices

   In another heavy‑bottomed pan, heat 1 c.à.s of oil, add the cumin seeds, cinnamon stick, cardamom pods, peppercorns, cloves, and bay leaf and toast for 1 minute while stirring.

   Time: PT1M

   Temperature: medium

5. Cooking the onions

   Add the sliced onions to the tempered spices and cook until they become translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Adding garlic, ginger and curry

   Stir in the crushed garlic, grated ginger, ground cumin and curry powder, then cook for 2 minutes while stirring.

   Time: PT2M

   Temperature: medium

7. Mixing the sautéed vegetables

   Add the previously sautéed vegetables, raisins, and roasted cashews, mix for 1 minute to coat the vegetables well with the spices.

   Time: PT1M

8. Cooking with water

   Pour hot water up to halfway up the vegetables, bring to a boil, reduce to medium heat and simmer for 15 minutes until the vegetables are almost dry.

   Time: PT15M

   Temperature: medium

9. Cooking the rice

   Meanwhile, bring 1.5 L of salted water to a boil in a saucepan, add the drained rice, cook 8‑10 minutes until al dente, then drain.

   Time: PT10M

   Temperature: boiling

10. Incorporating tomato puree and chili

    Add 100 ml of tomato puree and the chili (to taste), mix for 2 minutes.

    Time: PT2M

11. Adding fresh herbs and clarified butter

    Stir in the chopped cilantro and mint, 3 c.à.s of clarified butter and 1 c.à.s of water, mix gently.

    Time: PT2M

    Temperature: very low

12. Final low‑heat cooking

    Cover the pan, reduce heat to the minimum and cook for 10 minutes so the flavors meld.

    Time: PT10M

    Temperature: very low

13. Resting

    Turn off the heat, keep the dish covered for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

295

Protein

17 g

Carbohydrates

55 g

Fat

8 g

Fiber

5 g