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Biriyani is the most popular dish in the Indian sub-continent. Traditionally prepared with chicken or lamb, you can make this version with any seasonal vegetables that you find in the market. Here, we’ve roasted vegetables for a quick and easy version that is packed with a ton of flavor.
Recipe courtesy of Chef Hari Nayak of Cafe Spice.
For the biriyani rice
1 package Original RightRice
1 Tbsp. clarified butter “ghee”
1 Tsp. fennel seeds
1 Tsp. cumin seeds
1 bay leaf
1 green cardamom pod (optional)
1 small cinnamon stick (optional)
1 onion, peeled, sliced
¼ Tsp, turmeric
½ Tsp garam masala
Salt
2 c. water
1 Tbsp. cilantro, chopped
1 Tbsp. mint leaves, chopped
For the roasted vegetables
1 Tbsp. olive oil
2 cloves of garlic, minced
1 Tsp. of minced ginger
1 Tsp. madras curry powder
Salt and freshly cracked black pepper
1 carrot, diced
2 c. cauliflower, medium size florets
1 c. peas, cooked
1 zucchini, diced
½ cup grape tomatoes
Garnishes:
Fresh cilantro leaves
Crispy onions
Lime wedges
Seasoned yogurt
Cucumber Slices
Preheat the oven to 350°F.
In a small bowl, stir together the olive oil, garlic, ginger, curry powder, salt, and some freshly cracked pepper. In a bowl, toss olive oil mixture with the prepared vegetables. Line a baking tray with foil, lightly greased with oil. Place the prepared vegetables on a tray and bake for 20 minutes until the vegetables are cooked. Set aside.
In a skillet over medium heat add the clarified butter. Add the whole spices. Cook for a minute until the spices are fragrant. Add in the onion, continue to cook or until golden, 4-5 minutes. Add the turmeric, salt, and garam masala powder.
Add in the RightRice, stir for a few moments then add in 2 cups of water, fresh herbs, lower the heat and continue to stir every 3-4 minutes till rice has cooked. Mix well.
Garnish with fresh cilantro leaves and crispy onions. Serve alongside seasoned yogurt and cucumber slice.