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🍽️ Aromatic Vegetable Biryani

676 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• 2 onions
• 4 tbsp peanut oil
• 1 sachet saffron (0.1 g)
• 2 tbsp warm milk (3.5% fat)
• 250 g carrots
• 200 g zucchini
• 250 g cauliflower
• 2 sprigs mint
• 10 g ginger root
• 3 garlic cloves
• 3 green cardamom pods
• salt
• 2 cloves
• 2 tbsp lemon juice
• 5 tbsp ghee (15 g each; clarified butter)
• 2 tsp garam masala
• 250 g yogurt (3.5% fat)
• 150 g tomato purée
• 1 tsp turmeric powder
• 3 tbsp almond slivers (15 g each)

Instructions

1. 1. Place the basmati rice in a sieve and rinse it with cold water until the water runs clear.
2. 2. Let the washed rice soak in a bowl of cold water for about 30 minutes.
3. 3. Peel the onions and cut them in half.
4. 4. Cut the onion halves into thin strips.
5. 5. Heat some oil in a large frying pan over medium heat.
6. 6. Fry the onion strips until golden brown for 15 to 20 minutes, stirring occasionally.
7. 7. Remove the fried onions from the pan and set them aside.
8. 8. Drain the soaked rice and let it drain well.
9. 9. Soak the saffron in the milk for 10 minutes.
10. 10. Peel the carrots and the zucchini and wash them thoroughly.
11. 11. Cut the carrots and the zucchini into approx. 1 cm cubes.
12. 12. Wash the cauliflower and divide it into very small florets.
13. 13. Wash the mint and shake it dry.
14. 14. Pluck the mint leaves from the stems and set them aside.
15. 15. Peel the ginger and the garlic cloves.
16. 16. Finely chop the ginger and the garlic.
17. 17. Lightly roast the cardamom pods until they crack open.
18. 18. Add 1200 ml of water, one teaspoon of salt, the cloves, and the cracked cardamom pods to a pot.
19. 19. Bring the mixture to a boil.
20. 20. Add the drained rice and the lemon juice.
21. 21. Cook the rice for about 5 minutes.
22. 22. Drain the rice and rinse it briefly with water.
23. 23. Remove the cloves and the cardamom pods from the rice.
24. 24. Set the parboiled rice aside.
25. 25. Heat 4 tablespoons of ghee in a pot.
26. 26. Sauté the carrot cubes for approx. 2 minutes over medium heat, stirring.
27. 27. Add the cauliflower florets and fry them for 2 minutes.
28. 28. Add the zucchini, the chopped ginger, the chopped garlic, and the garam masala.
29. 29. Cook the vegetables for another 3 minutes, stirring.
30. 30. Stir in the yogurt, the pureed tomatoes, and the turmeric into the vegetables.
31. 31. Cook the mixture over high heat for approx. 4 minutes.
32. 32. Remove half of the vegetables from the pot and set them aside.
33. 33. Distribute the remaining vegetable mix evenly in the pot.
34. 34. Cover the vegetables with half of the parboiled rice.
35. 35. Spread the slivered almonds, the saffron milk, the fried onions, the remaining ghee, and some mint leaves evenly over the rice.
36. 36. Distribute the set-aside vegetables and the remaining rice on top.
37. 37. Let the biryani cook covered over low heat for 15 to 20 minutes.
38. 38. Finally, taste the vegetable biryani and adjust the seasoning.
39. 39. Distribute the finished dish on plates and serve.

Nutrition per serving

• kcal: 676
• Protein: 16 g · Fett/Fat: 41 g · Carbs: 61 g