Biryani with baked vegetables and roasted cashew nuts
6 servings
30 minutes
Biryani is one of the most aromatic and vibrant dishes of Indian cuisine, originating from the Mughal era. This dish combines the tenderness of baked vegetables, a spicy sauce, and fluffy basmati rice, creating a truly festive treat. Roasted cashews add a crunchy texture and subtle nutty flavor that complements spices like cardamom, cloves, cumin, and coriander. Biryani fills the home with warm Eastern aromas, awakening the appetite and creating a cozy atmosphere. It can be served as a standalone dish or with a yogurt sauce that highlights its rich flavor. This is the perfect treat for those who appreciate the depth of spices and the harmony of ingredients that bring Indian culinary traditions to life in every bite.
1
Pour peanut oil into a heated pan, add finely chopped onion, and sauté for 3-4 minutes. Add unwashed rice so that all grains are coated with oil. Pour in 570 ml of boiling water, add 1 teaspoon of salt, stir, and cover with a lid. Cook on low heat for 15 minutes. Do not open the lid or stir the rice while cooking. After 15 minutes, check that there is no liquid left in the pan; if necessary, cook for another minute.
- Peanut butter: 1.5 teaspoon
- Onion: 3 heads
- Basmati rice: 275 g
- Salt: 2 teaspoons
2
Remove the rice from the heat, open the lid, and place a towel on top for 5-10 minutes. Transfer the rice to a warmed dish and fluff it gently with a fork.
- Basmati rice: 275 g
3
In a pan, heat half of the butter and a teaspoon of olive oil, fry black peppercorns, cloves, cardamom, poppy seeds, fennel, coriander (removing seeds), cumin, and coconut for 2-3 minutes. Transfer to a mortar and grind.
- Butter: 25 g
- Olive oil: 40 ml
- Black peppercorns: 8 pieces
- Carnation: 4 pieces
- Cardamom pods: 2 pieces
- Poppy: 1 tablespoon
- Fennel seeds: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Caraway seeds: 1 tablespoon
- Coconut flakes: 2 tablespoons
4
Chop 2 remaining onions, canned tomatoes, mince garlic, mint leaves, remove seeds from chili pepper and chop finely. Take a 5 cm piece of ginger, peel it, and chop it finely.
- Onion: 3 heads
- Canned tomatoes: 400 g
- Garlic: 3 cloves
- Mint leaves: 10 pieces
- Green chili pepper: 1 piece
- Ginger root: 1 piece
5
Heat the remaining butter in a pan and sauté the chopped onion for 8-10 minutes. Add tomatoes, garlic, ginger, chili pepper, mint leaves, a cinnamon stick, and sugar, stirring and cooking on low heat for 4-5 minutes.
- Butter: 25 g
- Onion: 3 heads
- Canned tomatoes: 400 g
- Garlic: 3 cloves
- Ginger root: 1 piece
- Green chili pepper: 1 piece
- Mint leaves: 10 pieces
- Cinnamon sticks: 1 piece
- Sugar: 1 teaspoon
6
Remove the vegetables from the heat, take out the cinnamon stick, and blend until smooth. Add the spice mixture and a teaspoon of salt. Place the puree in a large container. Spread the cashews on a baking tray, put in an oven preheated to 180 degrees, and roast for 10 minutes.
- Cinnamon sticks: 1 piece
- Salt: 2 teaspoons
- Cashew: 50 g
7
Cut the eggplants, potatoes, and peeled carrots into pieces. Cut the bean pods in half, remove the seeds from the sweet pepper, slice it into thin rings, and slice the tomato.
- Eggplants: 110 g
- Potato: 110 g
- Carrot: 110 g
- Green beans: 110 g
- Green pepper: 1 piece
- Tomatoes: 1 piece
8
Remove the cashews from the tray and place eggplant, potatoes, carrots, cauliflower, and beans in it. Drizzle with olive oil and bake in the oven for 25 minutes.
- Cashew: 50 g
- Eggplants: 110 g
- Potato: 110 g
- Carrot: 110 g
- Cauliflower: 110 g
- Green beans: 110 g
- Olive oil: 40 ml
9
Place corn kernels on the vegetables and put the tray in the oven for another 5 minutes. Combine the vegetables with the sauce. Layer half of the rice on a plate, then the vegetables in sauce, and again rice.
- Fresh corn kernels: 110 g
10
Serve with cashews, sweet pepper, and tomato.
- Cashew: 50 g
- Green pepper: 1 piece
- Tomatoes: 1 piece