A good biryani is a heady aromatic and spicy treat for the senses. Biryani is often a celebration dish, but also an everyday dish for when the inclination strikes.
This is a hybrid of two vegetable biryani methods in quantities for an everyday meal.
No hiding that it is complicated, as each of several sets of ingredients are gathered together, prepared and assembled, but the results make it worth the effort.
Saffron Vegetable Biryani with Raisins, Apricots and Pistachios, Cauliflower, Sweet Potato, Beetroot, Peas and Chickpeas Twice
Serves 2-4
Can be doubled or multiplied
Oven 180C/350F or on stove top
Ingredients (grouped)
A.
250 ml half and half, warmed
2 pinches saffron
B.
200g/7oz/1 cup basmati rice
2c/500ml water
1/4 tsp fine salt
Juice of half a lemon or lime
1 teaspoon green cardamom pods, lightly cracked
1/4 tsp cardamom seeds, cracked
A 1-inch/2-3cm stick of cinnamon
8 cloves, whole
2 large bay leaves
C.
100g cooked chickpeas, drained
D.
300g cauliflower florets - about half a small cauliflower
300g cooked beetroot diced (about 1 large)
300g sweet potato, diced
100g/1 cup peas fresh or frozen
E.
2 tbsp grated fresh root ginger
1 tbsp/5 cloves garlic, grated
1-2 small green chilies, minced
1-2 tsp garam masala
2 tsp toasted cumin seeds
1 tsp ground turmeric
1 tsp Kashmiri or mild ground chili or to taste
F.
200g plain Greek style unflavoured yogurt
juice of half a lemon
60g/2oz fresh cilantro/coriander, finely chopped, plus extra to garnish
25g/1oz fresh mint leaves, finely chopped, plus extra to garnish
G.
100 g cooked chickpeas, drained, rinsed
120 ml/1/2 cup water
1/2 tsp fine salt
2 tsp ground annatto/powder
1 tsp turmeric
1 tsp chaat masala
juice of 1/2 a lime
H.
2 large onions halved lengthways, sliced thinly
ghee or oil for frying
I.
80g pistachios or roasted nuts of choice coarsely chopped
60g large golden raisins/sultanas
60g dried apricots chopped coarsely
J.
rosewater or orange water
chopped cilantro and mint
Method
1. Rinse and soak the basmati rice (A) in water for at least 30 minutes
2. For the saffron milk (B):
Steep for at least 30 minutes:
250 ml half and half/single cream, heated
2 pinches saffron, half crushed as you add to the half and half
Set aside until needed.
3. Prep the rice (A):
To a saucepan add:
500ml/2c water
1/4 tsp fine salt
juice of half a lemon or lime
1 teaspoon green cardamom pods, lightly cracked
1/4 tsp cardamom seeds cracked
A 1-inch (2cm) stick of cinnamon
8 cloves, whole
2 large bay leaves
the soaked basmati rice, drained
Boil gently 6-8 mins until al dente.
Drain the rice through a sieve, keeping the spices if wanted, except for the cinnamon stick.
Stir through the 100g/3.5 oz cooked rinsed chickpeas (C).
Set prepped rice aside while you prep the vegetables
4. For the Vegetables (D):
300g cauliflower florets half a small
200g cooked beetroot diced (about 1 large)
300g sweet potato medium diced
100g/1 cup peas fresh or frozen
Very lightly and quickly saute the beetroot in a little oil, set aside.
Lightly steam the cauliflower and sweet potato for about 5 minutes, set aside with the rest of the vegetables until needed.
5. Vegetables - Spice paste (E):
3 tbsp finely grated fresh root ginger
1 tbsp/5 cloves grated garlic
1-2 small green chilis or to taste, minced
1-2 tsp garam masala or to taste
2 tsp toasted cumin seeds
1 tsp ground turmeric
1/2 tsp Kashmiri or mild chili powder or to taste
Combine and set aside until needed.
6. Vegetables - Yogurt mixture (F):
200g plain Greek style yogurt
juice of half a lemon
50g fresh coriander, finely chopped, plus extra to garnish
20g fresh mint leaves, finely chopped, plus extra to garnish
Stir the ingredients together.
Set aside until needed..
7. Vegetables - spiced chickpea drizzle mixture (G):
100 g cooked chickpeas, drained
120 ml water
1/2 tsp fine salt
2 tsp ground annatto/powder
1 tsp turmeric
1 tsp chaat masala
juice of 1/2 a lime
Process the chickpeas to a fine puree.
Add the water.
Then add the rest of the ingredients.
Set aside until needed.
8. Rice raisin and apricot topping (I):
80g/3oz pistachios or roasted nuts of choice coarsely chopped
60g/2oz large golden raisins/sultanas
60g/2oz dried apricots chopped coarsely
Set aside until needed.
Once you have prepped the above groups of ingredients you will have these components:
The vegetable mixture
The vegetable topping drizzle mixture
The basmati rice and chickpea mixture
The saffron milk infusion
The rice raisin and apricot topping
Rose water or orange water to finish and chopped cilantro and mint to garnish
For The Main Cooking And Assembly
Continuing on from the previous steps
9. First make the raisin and apricot rice topping:
To a large heavy pan add:
60 ml/3 to 4 tablespoons ghee or oil
2 large onions, halved sliced thinly (H)
Fry until golden on a medium heat,
Remove half the onions and set them aside for the vegetables.
10. Then to the remaining onions in the pan add the rice topping ingredients (I) - the nuts & raisins, apricots, and fry until golden, about 3-4 minutes.
Remove from the pan and set aside until needed.
11. Then assemble the vegetable layer (D):
Add the set-aside onion back to the pan and add some more oil - a tablespoon or two.
Add the spice paste (E) and gently fry until fragrant for a minute or two
Add the yogurt and herb mixture (F) and stir through.
Then add the vegetables (D) and stir through, to combine evenly.
Set the mixture aside until needed.
Final Assembly of the Dish
Steps:
Preheat the oven to 180C/360F if using the oven method
1. Generously brush the sides of a large oven proof casserole or Dutch oven or heavy, lidded deep frying pan/skillet with ghee or melted butter.
2. Add the vegetable mixture (step 11: D+E+F) and spread to form an even layer.
3. Drizzle spiced chickpea mixture (G) evenly over the vegetable layer before adding the rice.
4. Now add the cooked rice and chickpeas mixture (A, and step3) and spread evenly over the vegetables in a layer.
5. Drizzle the saffron infusion mixture (B) evenly over the rice.
6. Spread the raisin and fruit topping (H and I) evenly over the rice.
Cover with foil and crimp to seal, place the lid, and bake in the oven or on the stove top on a low medium heat for about 30 minutes.
To serve, remove foil, sprinkle with rosewater or orange water (a couple of teaspoons) and some chopped cilantro and mint.
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