ReceptnaptárVegetable biryani
Vegetable biryani is the festive rice dish of Mughal cooking: layered, saffron-scented basmati rice and spiced vegetables, slowly steamed in their own vapour by the "dum" method. As a vegetarian feast it is wonderful, and one pot fills the whole table.
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Ingredients
Method
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- Fry the onions in plenty of oil until crisp and deep brown (about 15 minutes), drain on kitchen paper; half is for layering.
- Cook the rice in plenty of boiling water with the whole spices (cardamom, cloves, cinnamon, bay leaves) and salt until 70% done (about 5-6 minutes) and drain.
- In a large heavy pot fry the ginger-garlic paste in the ghee, add the vegetables, turmeric, chilli and biryani masala and fry for 3 minutes.
- Stir in the yogurt and salt and cook over low heat for 8-10 minutes until the vegetables are half-cooked but the sauce is still thick.
- Layer the half-cooked rice over the vegetable base with the fried onions, coriander and mint, then drizzle the saffron milk over the top.
- Seal tightly (a tea towel or dough round the lid), cook over very low heat for 25-30 minutes (dum), rest for 10 minutes, and serve gently mixed.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Parboil the rice only to 70%: it finishes cooking during the steaming and stays separate-grained.
- The fried onion gives the dish its sweet, caramelised depth; don't skip it.
- The lid must be sealed well so the steam stays in.
- Keeps in the fridge for 3 days and reheats well.
Frequently asked questions
What is the difference between biryani and pulao?
In biryani raw or half-cooked rice and a spiced base are layered and steamed together; in pulao everything is cooked together with the rice.
What does "dum" mean?
Slow cooking in a sealed pot over low heat, in its own steam.
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