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Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables and fried onions.
Ingrédients
- 400g basmati rice
- 2 carrots, 1 potato, 100g green beans, chopped
- 1 cup peas
- 2 onions, thinly sliced
- 2 tsp biryani masala
- 1 tsp turmeric
- 150g yoghurt
- Saffron soaked in warm milk
- Ghee, mint and coriander
Préparation
Soak the rice for 30 minutes, then par-boil until 70% cooked and drain.
Fry the sliced onions in ghee until deep golden and crispy, then set aside.
Cook the vegetables with biryani masala, turmeric and yoghurt until nearly tender.
Layer the vegetables and rice in a heavy pot, drizzling with saffron milk, mint, coriander and fried onions between layers.
Cover tightly and cook on low heat for 20-25 minutes until the rice is fully steamed.
Gently fluff and serve hot with raita.
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