Entree: British Indian Ocean Territory – Northern Culinary Region – Vegetable Biryani (Spiced layered rice cooked with mixed vegetables and aromatic Indian spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 22 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 cups (370 g) basmati rice
- 2 tbsp (30 ml) ghee or vegetable oil
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium (8 oz / 225 g) onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 1 cup (240 g) plain yogurt
- 1 tsp (2 g) turmeric
- 2 tsp (6 g) garam masala or biryani masala
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder or to taste
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) cauliflower florets
- 1 cup (150 g) green peas (fresh or frozen)
- 1 medium (6 oz / 170 g) potato, peeled and cubed
- 1/4 cup (60 ml) tomato puree
- 3 cups (720 ml) water or vegetable stock, divided
- 1/4 cup (60 ml) milk warmed with a pinch of saffron
- 8–10 whole green cardamom pods
- 1 stick (2 in / 5 g) cinnamon
- 4 cloves
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh mint
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) fried onions (store-bought or homemade) for garnish
- Salt to taste

Instructions

1. Rinse the basmati rice under cold water until water runs clear; soak for 20 minutes then drain.
2. In a large pot, heat 1 tbsp (15 ml) ghee or oil over medium heat. Add cardamom, cinnamon, cloves, and bay leaf; fry 30 seconds until aromatic.
3. Add sliced onions and 1 tbsp (15 ml) oil and sauté until golden brown, about 10–12 minutes. Remove half the onions and set aside for garnish.
4. To the pot, add ginger-garlic paste and sauté 1 minute. Stir in turmeric, garam masala, and ground coriander; cook 30 seconds.
5. Add yogurt and tomato puree, mix until blended, then add carrots, cauliflower, peas, and potatoes. Pour in 1 1/2 cups (360 ml) water/stock, season with salt, cover, and simmer 8–10 minutes until vegetables are tender but not mushy.
6. While vegetables cook, bring 1 1/2 cups (360 ml) water to a boil in a separate saucepan. Add drained rice and 1 tsp salt, cook rice until 70% done (grains still slightly firm), then drain.
7. In a heavy-bottomed pot or Dutch oven, spread half the vegetable mixture. Layer half the par-cooked rice over vegetables. Sprinkle half the chopped cilantro and mint, drizzle half the saffron milk and 1 tsp lemon juice, and scatter some of the reserved fried onions.
8. Repeat the layers with remaining vegetables and rice; finish with remaining saffron milk, lemon juice, herbs, and fried onions. Dot with remaining ghee or oil.
9. Cover pot tightly with a lid (seal edges with dough if available) and cook on lowest heat for 18–22 minutes for the dum (steam) finish. Alternatively, place pot in a 350°F (175°C) oven for 20 minutes.
10. Let rest 10 minutes, then gently fluff and serve hot, garnished with extra fried onions and chopped cilantro.