Vegetable Dum Biryani

Ingredients

• Basmati rice

  400 g

  $1.04

• Potatoes

  2 medium

  $0.52

• Carrots

  2 medium

  $0.42

• Frozen Green Peas

  150 g

  $0.42

• Onions

  2 large

  $0.60

• Greek Plain Yogurt

  150 g

  $0.69

• Ghee (Clarified Butter)

  2 tbsp

  $0.52

• Biryani masala

  1 tbsp

  $0.32

• Ginger

  1 thumb (15 g)

  $0.14

• Garlic

  4 cloves

  $0.08

• Fresh Mint

  1 bunch

  $0.55

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Basmati rice for Rice (1:1) — Long-grain white rice cooks the same way

Preparation

1. 1

   Rinse basmati rice until water runs clear, soak for 30 minutes, then parboil in salted water with whole spices for 6 minutes until 70% cooked; drain.

2. 2

   In a Dutch oven, heat ghee and fry thinly sliced onions until deeply browned and caramelized; remove half for layering.

3. 3

   Add minced ginger and garlic to the remaining onions, cooking for 1 minute until fragrant.

4. 4

   Add diced potatoes and carrots, stirring in biryani masala, yogurt, and 100 ml of water; cover and cook for 10 minutes until vegetables are half tender.

5. 5

   Stir in frozen green peas, then smooth out the vegetable curry layer at the bottom of the pot.

6. 6

   Layer the parboiled rice over the vegetable curry, scattering fried onions, chopped fresh mint, and a drizzle of melted ghee over the top.

7. 7

   Cover tightly with a lid and cook on the lowest heat setting (dum) for 20 minutes to allow flavors to meld.

8. 8

   Gently fluff and combine layers before serving hot.