Mains
Indian
IndianVegetable Biryani
A fragrant layered rice dish with vegetables at three tiers. Basic is a quick one-pot, while Ultimate uses aged basmati, saffron and a proper dum-style sealed bake.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Aged basmati, saffron milk and roasted veg baked dum-style under a sealed lid.
Per serving£3.50
Total cost£14.00
Time1 hr 30 min
Ingredients for 4
- Rice
- 350 g aged basmati rice , soaked 30 minutes
- Garnish
- 1 pinch saffron threads
- 4 tbsp warm whole milk
- 3 onions , thinly sliced for birista
- 20 g fresh mint and coriander , chopped
- Vegetables
- 200 g paneer , cubed
- 1 aubergine , diced
- 200 g baby potatoes , halved
- 200 g full-fat Greek yoghurt
- 30 g fresh ginger , grated
- 1 tbsp garam masala
- 50 g ghee
Method
- Steep the saffron in the warm milk and slowly fry the sliced onions in ghee to deep golden birista.
- Roast the potatoes, aubergine and paneer with a little ghee until caramelised, then fold through the yoghurt, ginger and garam masala.
- Parboil the soaked aged basmati with whole spices until 70 percent cooked, then drain.
- Layer the spiced vegetables and rice in a heavy pot, drizzling saffron milk and scattering birista, mint and coriander between layers.
- Seal the lid with a flour-and-water dough or tight foil and bake at 180C for 25 minutes to cook dum-style.
- Rest sealed for 10 minutes, then break the seal at the table and fold gently to serve.
Equipment
- heavy lidded pot
- roasting tin
- frying pan
The three ways, side by side
Budget
A one-pot frozen-veg biryani with a curry powder shortcut.
Better
Fresh veg, whole spices and crispy fried onions, layered and steamed.
Ultimate
Aged basmati, saffron milk and roasted veg baked dum-style under a sealed lid.
