Vegetable Biryani  

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roman tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamom
1 T whole black pepper
½ cup raisins
2 jalapeno
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.
2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute
3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.
4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalapeno. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalapenos. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

    Updated 08 November, 2007 - webmaster Dirk Steine