Vegetable Biryani

A delicious Indian dish made with spiced, layered rice. 

Serves: 8-10

Prep Time: 40 min

Cooking Time: 60 min

Total:  1 hour, 40 min

Ingredients

500g Basmati rice
500g frozen mixed vegetables
3 cloves
1 1/2 sticks of cinnamon
3 cardamom pods
1 cup brown lentils
3/4 cup melted ghee or oil
1 large onion, sliced
3 potatoes, halved
1/2 tsp. tumeric
3/4 tsp. salt
1 tsp. green masala
1/2 tbsp. sugar
1/2 tsp. fresh ginger, grated
1/2 tsp. fresh garlic, pressed
1 chili, sliced
5 curry leaves
3/4 cup buttermilk
1/4 tsp. saffron, soaked in 1/2 cup hot water
1/4 cup coriander leaves, chopped

Directions

1. Parboil rice in salted water with cloves, cinnamon and cardamom.  Drain rice and run cold water through.
2. Wash lentils and cool in 1 cup water for 30 minutes.
3. Fry sliced onions in 1/3 cup ghee or oil.  Remove onions and fry potatoes.
4. Place frozen vegetables in a large bowl.  Add tumeric, salt, green masala, ginger, garlic, chilies, curry leaves and half the coriander leaves.  Mix well.
5. Pour buttermilk over and stir.
6. Using a large ovenproof dish, place 1/4 cup melted butter at the bottom.
7. Layer 1/3 of rice, then 1/3 of lentils, then spread vegetables evenly.
8. On top of the vegetables, layer 1/3 rice, then onions and potatoes.
9. Finally, cover with remaining lentils and rice.
10. Pour saffron water and remaining ghee over top.  Sprinkle with 1 tsp. salt and remaining coriander leaves.
11. Bake in a preheated oven at 350F for 1 hour.
12. Serve immediately, with naan or roti.

Recipe from Vivi.