Vegetable Biryani

Recipe:

Ingredient Notes:

• Rice. Only Basmati rice is suitable for this recipe. Ideally, it should be aged – such rice will have an appropriate mark on the package. Neither jasmine nor any other long-grain rice will work.
• Vegetables. The set of vegetables can be added to or changed. In addition to the vegetables already in the recipe, you can use cauliflower, broccoli, eggplant, green beans, and oyster mushrooms.
• Spices. Whole spices – cinnamon, cardamom, star anise, cumin – can technically be replaced with ground spices. However, it can be difficult to dose them correctly without overpowering the flavor. If you do substitute, skip the frying step before adding the onions and add them along with the rest of the ground spices. Instead of a whole cinnamon stick, use 1/4 teaspoon ground cinnamon. You will need half as much ground cumin as whole cumin. Add a pinch each of ground star anise and cardamom.
• Garam Masala. This spice mixture is sold in Indian stores and can be found in large supermarkets. But if you can’t buy it, make your own using my recipe.

Let’s start cooking.

Rinse rice three times in cold water.

Pour in a portion of clean cold water and leave for half an hour.

Drain in a colander and leave the water to drip off.

Cut the onion into half rings or strips. Slice the chili in half lengthwise, remove the seeds, and slice crosswise. Cut mushrooms into 2-4 pieces, depending on size. Cut bell peppers into medium-sized squares. Cut potatoes, carrots, zucchini, and tomato into 1.5 cm cubes. Chop ginger and garlic with a blender or grate.

Heat vegetable oil in a deep pan over medium heat. Add all the spices and cook for half a minute, stirring.

Add the onions and chili and cook, stirring, until lightly caramelized. Be careful not to burn the onions.

Reduce heat slightly and add ginger and garlic.

Cook, stirring, for 30 seconds. Add potatoes and carrots and cook, stirring, about 3-4 minutes.

Add bell peppers, zucchini, tomatoes and mushrooms.

Stir and cook a few minutes. Add ground spices.

Stir and cook for another minute. Add rice and flatten.

Pour in lightly salted water.

Bring to a boil, cover and simmer over low heat until rice is cooked and water is absorbed. This will take about 15-25 minutes. If you see that there is only a little water left and the rice is not ready, add a little more water.

Serve the biryani as a main dish on its own. I highly recommend serving it with raita sauce.

Enjoy!