Growing up, there were a handful of recipes that my dad would always make that my sister and I were just head-over-heels for. This biryani recipe is one of them. I love biryani — it’s pretty simple to make, plus it’s delicious and can be served on its own. Or, if you’re feeling ambitious, make a curry or two to go along with it! The whole process takes about 1.5 hours and will leave your kitchen wonderfully aromatic.
What you need:
- 1 cup brown basmati rice
- 3 medium potatoes
- 2 medium onions
- 1-inch piece of ginger
- 2 large cloves garlic
- 2 carrots
- 2 green chillies or 1/4 aji chili
- 8 oz frozen or fresh cauliflower
- 12 oz. frozen or fresh peas
- 2-3 tsp biryani paste
- fresh cilantro
What to do:
Wash the rice and put aside in a bowl to soak. Peel potatoes and put them on to boil. As the potatoes get ready to cook, chop your onions, ginger, garlic and carrots. Mince chillies. Cut cauliflower into small pieces and chop cilantro.
Heat pan over medium heat with a splash of olive oil. Add onions and saute until golden. Add ginger, garlic, chillies and saute briefly, until the garlic becomes aromatic. Add biryani paste and mix ingredients to a thick base. Add carrots and let them fry until medium soft.
Once your carrots are approaching the desired softness, add potatoes, peas and cauliflower. Add salt to taste, and let the mixture get hot before you add cashews, raisins, rice and two cups of water. Now cover and let cook over medium heat.
When the dish is done your rice should have a crust beneath, but not be burned.
Serves about 4.