Joyful Eating at Parker: Vegetable Biryani

Parker Jewish Institute is proud of our culinary team. We encourage all Parker members – whether a patient, resident, visitor or employee – to eat a well-balanced, nutritional diet.

Today, we are sharing a recipe for vegetable biryani. With origins in Persia, biryani is a rice dish layered with aromatic spices and other ingredients. Vegetable biryani is a nutrient-rich meal that combines rice, paneer cheese and yogurt with a variety of vegetables. Together, these ingredients provide protein, carbohydrates and dietary fiber. The vegetables contribute important vitamins, including A, C and K, while the fiber supports healthy digestion.   The spices add flavor and may offer anti-inflammatory benefits. The combination of protein and carbohydrates can provide sustained energy, making vegetable biryani a satisfying and well-balanced meal.

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INGREDIENTS

Preparing Biryani Rice

2 cups of Indian Basmati rice (soaked for 30 minutes)

2 tablespoons of vegetable oi

Whole garam masala (1 cinnamon stick, 3 cloves, 3 green cardamoms,

1 black cardamom, 2 bay leaves.

10 cups of hot water

1 tablespoon of salt

Crispy brown onions 1 /2 cup

Ghee (clarified butter) 2 tablespoons

Fresh chopped mint and cilantro leaves, and golden raisins, shredded paneer cheese.

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Preparing the vegetable curry

1 large yellow onion, cut into 1/4-inch diced

2 tablespoon garlic and ginger pureed

1 Roma tomato ,1/4- inch diced

1/2 cup of peas

1 carrot, 1 /4 -inch diced

2 russet potatoes, peeled 1/ 2- inch diced

1 green bell pepper, ½ inch diced

1 red bell pepper 1 /2 inch diced

1 /2 cup of cut string beans

1 cup cauliflower florets

2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

1/2 teaspoon coarse ground black pepper

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon biryani masala ground

1 /2 cup plain yogurt

2 teaspoons of saffron infusion

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METHOD

Heat oil in a large Dutch oven over medium-high heat.

Add 2 tablespoons of oil. When heated add the whole garam masala

Allow the whole spices to toast.

Lower the heat, then carefully pour hot water into the spices.

Bring the water to a boil

Now add the soaked rice, salt, stir, and allow it to cook until ¾ done.

When the rice is ¾ done, drain the rice into a clean colander. Keep it warm.

In a separate pan over medium- high heat, add oil, ghee.

When the pan is heated add diced onions and sauté until translucent

Stir in garlic, ginger puree, stir and then add the dry spices and salt.

Stir and add a little water to moisten the spices.

Now add the tomatoes.

Cook to combine with the spices and form to sauce like consistency.

Next, beat the yogurt in a cup and add the yogurt.

Gently cook on low heat to avoid the sauce from breaking,

Add all vegetables peas, carrot, potato, bell pepper & cauliflower.

Gently stir, cover with a lid, lower the heat and simmer.

After 10 minutes, remove the lid and check the flavor and tenderness’ of the vegetables.

Arranging the biryani:

Next, take a clean pot with a fitted lid.

Portion half the vegetable curry at the bottom

Next arrange half the biryani rice , spread evenly to cover the vegetables.

Spoon small amount of saffron infusion, sprinkle fresh mint and herbs,

Top with some crispy onions, and raisins.

Repeat the same process as a second layer above the first layer of rice.

Add the saffron and the garnishes.

Place wet paper towel.

Place the lid to the pot, and place the pot into the oven at 300 degrees F.

After 12 minutes remove the pot and serve the aromatic vegetable biryani.

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