Spicy Pakistani Vegetable Biryani with Mango Chutney and Raita

Allergens

None

Ingredients

• 2 cups basmati rice
• 1 cup vegetable oil
• 2 large onions, thinly sliced
• 4 medium tomatoes, finely chopped
• 2 large carrots, peeled and diced
• 2 cups green peas
• 2 cups cauliflower florets
• 1 cup fresh or frozen mixed vegetables (e.g., corn, green beans)
• 4 tsp garam masala
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. a. Rinse and soak the basmati rice in water for 30 minutes, then drain. b. In a large pot, heat oil over medium heat. Add sliced onions and cook until golden brown. c. Stir in tomatoes and cook until they soften and release their juice. d. Add the spices (garam masala, cumin, coriander, turmeric, cinnamon, and cardamom) and cook for 1 2 minutes. e. Add carrots, peas, cauliflower, mixed vegetables, salt, and rice to the pot. Mix well and cook for 2 3 minutes. f. Layer the mixture in a deep, lidded pan or casserole dish, followed by water, and let it cook over low heat for 15 20 minutes or until the rice is fully cooked. g. Garnish with cilantro leaves before serving.

Chef’s Insight

The secret to perfect biryani lies in layering the ingredients and allowing them to absorb flavors.

Notes

Feel free to adjust the spice levels according to your preference.