Indian Vegetable and Cashew Biriyani — Festive Dish
Biriyani is much more than just spiced rice: it's a festive dish par excellence, originating from the Indian subcontinent, where it takes center stage at weddings and grand occasions. This vegetarian version with vegetables and cashew nuts captures all the magic of Indian spices: saffron, cardamom, cumin… Each bite transports you into a whirlwind of warm and aromatic flavors. Easy to make, this colorful biriyani will impress your guests. Let yourself be carried away by the aromas and enjoy!
Ingredients
- Basmati rice300 g
- Mixed vegetables (carrots, peas, green beans, cauliflower)400 g
- Unsalted cashew nuts80 g
- Plain yogurt150 g
- Onion1 large
- Garlic3 cloves
- Fresh ginger1 piece (2 cm)
- Biriyani spices (garam masala, turmeric, cumin, coriander)2 tsp
- Saffron1 pinch
- Milk2 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Fresh coriandera few sprigs
Instructions
- 1
Cook the basmati rice in a large pot of salted water until almost tender (about 8 minutes), then drain and set aside.
- 2
In a pan, fry the sliced onion in oil until golden. Add the chopped garlic and ginger, then the biriyani spices and mix.
- 3
Add the mixed vegetables and cashew nuts, then stir in the yogurt. Season with salt and cook for 5 minutes over medium heat.
- 4
In a small bowl, dissolve the saffron in warm milk and set aside.
- 5
In a baking dish, alternate layers of rice and vegetable mixture. Drizzle with saffron milk and sprinkle with fresh coriander.
- 6
Cover with aluminum foil and bake at 180°C for 15 minutes. Serve hot.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !