Rated 5.0 stars by 1 users
Entrees
Indian
4 servings
22 minutes
55 minutes
Vegetable Biryani is a fragrant Indian entrée made with layered basmati rice, tender vegetables, yogurt, and aromatic spices. Slow-cooked to let the flavors meld, this vibrant one-pot dish delivers rich texture and warmth in every bite and is perfect served with cooling raita or a fresh salad.
1 cup basmati rice, soaked beforehand for 30 minutes
2 cups Melissa’s Baby Dutch Yellow® Potatoes, parboiled and cut in half
1 cup Chinese eggplant, diced
1 cup yellow lotus root, thinly sliced
1 large onion, thinly sliced
2 large tomatoes, chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1/2 cup plain yogurt
1/4 cup chopped cilantro
1/4 cup chopped mint
2 tablespoons biryani masala powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
4 tablespoons cooking oil of choice, or ghee
4 cups water
Salt to taste
Saffron strands soaked in warm milk (optional)
In a large, lidded heavy-bottomed pot, or Dutch oven, bring water to boil. Add salt and soaked rice, and cook until 70% done. Drain and set aside.
Using the same pot, heat oil. Sauté onions until golden brown (5-7 minutes).
Add green chilies and ginger-garlic paste, and cook until fragrant.
Add tomatoes, turmeric, red chili powder, biryani masala and salt. Cook until tomatoes soften (6-8 minutes).
Stir in yogurt, Baby Dutch Yellow® Potatoes, Chinese eggplant and lotus root. Cover and cook until vegetables are tender but not mushy.
Remove the lid, and spread half of the cooked rice over the vegetables. Sprinkle half of the chopped cilantro, mint and saffron milk, if using. Repeat with the remaining rice and herbs.
Cover tightly with a lid. Reduce heat to low and cook for 15-20 minutes, until vegetable liquids are absorbed and rice is finished.
Allow the biryani to rest for 10 minutes before gently fluffing with a fork.
Serve hot with raita, or salad.
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