Vegetable Biryani

Name: Vegetable Biryani
Ingredients: None None FOR THE MASALA; 9 None whole cloves; 6 None cardamom pods; 1/4 tsp fennel seeds; 1 tsp cumin seeds; 2 None star anise; 1/2 tsp ground nutmeg; 1 None cinnamon stick; None None FOR THE MARINATED VEGETABLES; 1 1/2 cups yogurt; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/2 tsp turmeric; 1 tsp grated ginger; 3 cloves garlic, crushed; 3 None cardamom pods; 1 None lemon or lime, juiced; 1/2 head cauliflower, cut into small florets; 2 None carrots, peeled and thinly sliced; 1 cup peas; None None FOR THE RICE; 2 cups basmati rice, well rinsed under cold running water; 2 cups vegetable or chicken stock; 5 None cloves; 1/2 None cinnamon stick; 1 None bay leaf; None None FOR THE GARNISH; 2 None red onions, thinly sliced; 1/2 tbsp oil; 1/2 cup chopped mint

33 ingredients

7 steps

Ingredients

None None FOR THE MASALA
9 None whole cloves
6 None cardamom pods
1/4 tsp fennel seeds
1 tsp cumin seeds
2 None star anise
1/2 tsp ground nutmeg
1 None cinnamon stick
None None FOR THE MARINATED VEGETABLES
1 1/2 cups yogurt
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp turmeric
1 tsp grated ginger
3 cloves garlic, crushed
3 None cardamom pods
1 None lemon or lime, juiced
1/2 head cauliflower, cut into small florets
2 None carrots, peeled and thinly sliced
1 cup peas
None None FOR THE RICE
2 cups basmati rice, well rinsed under cold running water
2 cups vegetable or chicken stock
5 None cloves
1/2 None cinnamon stick
1 None bay leaf
None None FOR THE GARNISH
2 None red onions, thinly sliced
1/2 tbsp oil
1/2 cup chopped mint
1/2 cup chopped cilantro
1/3 cup roasted cashews, chopped
None None Chutney or yogurt raita, to serve

Directions

1

For the masala, place all the spices in a small dry skillet on low heat. Cook gently, stirring occasionally, for 7 mins until the spices are toasted. Place spices in a spice grinder or mortar and pestle and grind to a powder.
2

For the marinated vegetables, combine the yogurt, cayenne pepper, salt, turmeric, ginger, garlic, cardamom and lemon or lime juice in a large bowl. Stir in the masala. Add the vegetables and mix well. Marinate for 1 hour or refrigerate overnight.
3

While vegetables are marinating, place the rinsed rice in a medium saucepan with the stock, 1 3/4 cups water, turmeric, salt, cloves, cardamom, cinnamon and bay leaf. Bring to a boil. Stir once; reduce the heat to low. Cover with a tight-fitting lid and cook for 7 mins until the rice is three-quarters cooked and most of the liquid absorbed.
4

Preheat the oven to 350°F. For the garnish, pat the onions as dry as you can with paper towels. Heat the oil in a medium skillet on medium heat. Fry onions until crispy.
5

Lightly oil a large casserole or baking dish. Spoon a third of the rice into the bottom, spreading it to form an even layer (leave the spices and bay leaf in). Spread half the marinated vegetables on top and a third of the fried onion, mint and cilantro.
6

Add another third of rice, spreading with the back of the spoon. Layer with the remaining marinated vegetables (and any marinade) and a third of the onion, mint and cilantro. Finish with the final third of rice, smoothing it over. Top with remaining mint, cilantro, onions and the cashews.
7

Cover with a tight-fitting lid or two layers of foil. Bake for 1 hour. Serve with chutney or yogurt raita.