India and Pakistan

Biryani can be an elaborate, ambitious affair packed with layer upon layer of spiced meat and vegetables, all steamed together with ghee or olive oil.

Ingredients

  • 3 tablespoons ghee or olive oil
  • 1 onion, diced into ½-inch pieces
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 Roma tomato, finely minced
  • ½ cup water
  • 1 cup cauliflower florets
  • ½ cup peas
  • 2 celery stalks, thinly sliced
  • 2 potatoes, peeled and chopped
  • 1 carrot, sliced into thin circles
  • 1 green bell pepper, sliced
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 4 cups vegetable stock
  • 2 cups basmati rice, rinsed in cold water and drained

Step 1

Add ghee or olive oil to a large pot over medium-high heat.

Step 2

Add the onion, and cook about 3 to 4 minutes until translucent.

Step 3

Stir in garlic, ginger, tomatoes, and water.

Step 4

Bring to a simmer, and cook until the water has evaporated (about 10 minutes).

Step 5

Add in the cauliflower, peas, celery, potatoes, carrot, and green pepper, and stir.

Step 6

Add the garam masala, coriander, cumin, cinnamon, turmeric, cayenne pepper, salt, and pepper. Stir well to incorporate.

Step 7

Add in the vegetable stock, and bring to a boil.

Step 8

Add the rinsed basmati rice, and reduce to low heat. Cover and cook for 18 to 20 minutes.

Step 9

Turn off the heat, and allow to sit covered for 5 minutes before opening and serving.

Variations:

Chicken Biryani: This variation is made with chicken pieces instead of the cauliflower, celery, potatoes, and carrot. You replace the vegetable stock with halal chicken stock.

Lamb Biryani: This variation uses lamb chunks instead of the cauliflower, celery, potatoes, and carrot. You replace the vegetable stock with halal beef or halal chicken stock.