Vegetable Biryani

Roti Daal, Jl. Pantai Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

The vegetable biryani is an unique rice dish full of favour. The vegetables and rice are par cooked till almost tender, before being added to the rice in layers and left to finish cooking very gently.

Ingredients

This Recipe Serves 5

INGREDIENTS FOR THE RICE:

2 cups Long grain Basmati Rice

3-4 Green cardamoms

1 Black cardamom 

2-3 Cloves

1 Stick of cinnamon 

1 Bay leaf

1 cup Mint leaves (not chopped)

FOR VEGETABLE GRAVY:

4-5 tbs Ghee or oil

1 tsp Cumin Seeds

4 Green cardamoms

1-2 Black elaichi 

2 Bay leaves

4 cups Vegetables cut into small pieces - beans, peas, corn, capsicums, carrots, potatoes 

4 tsp Ginger garlic paste 

1  Tomato - chopped

1/2 cup Plain yoghurt 

2-2.5 tsp Salt - according to taste

1 tsp Chilli powder

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Garam masala

1 tsp Mango powder (optional)

1 cup Coriander and mint leaves - finely chopped

1 cup Vegetable stock

Direction

  • Deep fry 1 sliced onion till golden. In the same oil fry 10 to 15 cashewnuts and keep aside.
  • Preparation of rice: soak rice for 15 minutes and parboil it with mint leaves, cloves and green cardamoms, cinnamon, 1 bay leaf. Cook till 3/4th done, add 1 tbsp. of oil and spread the rice on a large platter to cool and remove all the leaves and spices.
  • For the vegetable gravy, heat the remaining oil or ghee in a big wok. Add cumin seeds, green cardamoms, black cardamoms, bay leaves after 30 seconds add 2 slices onions. Cook till golden in color. Now add the ginger garlic paste, 1 tsp chilli powder, cook for 3-4 minutes then add 1 chopped tomato. Once tomato is cooked, add yogurt and cook further for a few minutes. Now add the garam masala, and salt then add all the vegetables and cover and cook till al dente. You may need to add a little water. Once cooked add the mango powder.
  • Take the rice then add milk saffron mixture on top , then add layer with veg gravy . Then repeat the process.
  • The purpose of milk is to draw out some color from the saffron and in turn add some color to the top layer of rice. In terms of flavor and aroma of saffron, it's very subtle, it adds a special touch to the biryani.
  • Mix and keep aside for half an hour.
  • Grease a big oven proof dish and build the biryani in layers starting with rice, the milk mixture, vegetable stock and the vegetable gravy. Repeat once or twice till all ingredients are used up. Dot with 1 tbsp ghee and cover with a foil and bake for approx. 30 min in a pre heated oven. Before serving garnish with fried onions and cashew.
  • Serves

    Serve nicely on a plate with a help of bowl.

    Chef's Tip

    Add Chicken stock instead of veggie stock. You can add a bowl of Fresh Prawns or cubed Fresh Chicken to the vegetables & sauté.

    The Restaurant

    Roti Daal

    Canggu’s Vegan Friendly & Vegetarian Indian Restaurant with Flavors from Home

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    The Chef

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    Satrio Adi Guna

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