Perfect vegetable biryani

1 hr 45 minServes 6

A fragrant Indian rice dish with vegetables in yoghurt sauce, sealed and baked until the rice is fluffy and each grain separate.

prepSoak rice in water for 45 minutes, then drain and rinse until water runs clear
prepPreheat oven to 200°C / 400°F, gas mark 6
100 g chana or masoor dal	Simmer dal until just tender, 30 min	Mix drained rice with cooked dal					Scatter with onions, almonds, sultanas & coriander
500 g basmati rice
2 tbsp grated ginger	Blend ginger, garlic, chillies, spices, yoghurt, citrus & coriander	Toss vegetables with spice paste, marinate	Cook vegetables & marinade in casserole, 5–7 min until softening	Pile rice & dal on top, pour saffron milk over	Line casserole rim with dough, seal with lid	Bake 200°C / 400°F, 30 min
4 cloves garlic, mashed to a paste with a little salt
2 green chillies, finely sliced
2 tsp garam masala
1 tsp ground cumin
1/2 tsp turmeric
1 tsp chilli powder
200 g whole-milk yoghurt
2 tbsp lime or lemon juice
50 g fresh coriander, finely chopped (optional)
300 g cauliflower, separated into florets
2 carrots, cut into 2 cm chunks
300 g squash, cut into small cubes
10 green beans, cut into 2 cm lengths
25 g butter, melted
2 tbsp milk, warmed
Generous pinch of saffron
2 cardamom pods, crushed	Boil rice with cardamom & bay, 6–8 min until al dente, drain
1 bay leaf
200 g wholemeal flour	Mix flour with cold water to make dough
2 onions, finely sliced and dried in kitchen paper	Fry onions in batches until golden & crisp, drain
Vegetable oil, to fry
2 tbsp flaked almonds, to serve
1 tbsp sultanas, to serve
Few sprigs coriander or mint, to serve

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.

Make a table