Vegetable Biryani
Vegetable Biryani
Inspired by Sri Lankan biryani and the island’s love of fragrant rice dishes, this vegetable biryani layers basmati rice with spiced vegetables, warming whole spices, fresh herbs and toasted nuts. For more information visist tilda.com More Tilda recipes
Servings
6
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 500g Tilda Pure Basmati Rice
- 1 tsp rose water (optional)
- 2 tbsp oil
- Handful cashews & sliced pistachios, toasted
- 2 medium onions, sliced
- 8 green cardamom pods
- 2 carrots, chopped
- 1 black cardamom pod
- 15 green beans, chopped
- 8 cloves
- 10–12 cauliflower florets
- ½ inch cinnamon stick
- 1 cup peas
- 1 bay leaf
- Salt, to taste
- ½ tsp caraway seeds
- 1½ tbsp ginger-garlic paste
- 1 tbsp turmeric
- ½ cup yoghurt
- 1 tbsp ground coriander
- 1 cup tomato purée
- 1 tbsp chilli powder (adjust to taste)
- Pinch saffron, soaked in 2 tbsp hot water
Method
- Rinse the basmati thoroughly and soak in cold water for 30 mins. Preheat the oven to 180°C.
- Heat 1 tbsp oil in a pan and cook the sliced onions until golden. Set half aside for layering.
- Add the remaining oil to the pan, then briefly toast the whole spices. Add the vegetables and salt, cover and cook for 2–3 mins. Stir in the ginger-garlic paste, then add the ground spices, yoghurt and tomato purée. Simmer for 5–7 mins until slightly thickened.
- Drain the soaked rice. Cook in plenty of boiling water for 8 mins until just tender but still with bite. Drain well.
- In an ovenproof dish, use a slotted spoon to add half the vegetable mixture, reserving some sauce. Top with half the rice, a sprinkle of herbs and some fried onions. Repeat the layers. Spoon over the saffron water and rose water.
- Cover and bake for 20 mins. Top with the toasted cashews, pistachios and remaining herbs. Serve with the reserved sauce, if desired.
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