Vegetable Biryani

Here’s a simple, irresistible recipe to make your own vegetarian biryani:

1 cup basmati rice
250 g Channa dal for a vegetarian twist
250g yogurt
3 medium onions (sauteed)
Tomatoes (optional)
3 cloves garlic, 2 cm ginger (sliced thin)
Whole spices: 1 tsp cumin, coriander, cardamom, cinnamon, cloves, and 5 bay leaves
A few saffron strands or food colouring (optional for that vibrant colour!)
3 tbsp ghee or oil
Fresh cilantro and mint leaves (for garnish)
Juice of 1 lemon
2 tsp salt
2 cups water or stock (for rice cooking)
1 tsp chilli flakes

Boil Channa dal (yellow split peas) with one tsp salt and 1 tsp cumin till almost cooked.
Heat ghee/oil in a large heavy-based pot, toss in the whole spices, ginger, garlic, and two sauteed onions. Add the boiled dal and a splash of water. Cover and cook for 10 minutes until tender.
Cook basmati rice in 2 cups of water and 1 tsp salt. Once it’s almost dry, drain the excess water.
Layer the rice over the cooked dal and top with the remaining onions, mint leaves, and saffron. Cover and simmer on low heat for 10 minutes.
Let it rest for 20 minutes before serving.
Roast some mixed vegetables (peppers, carrots, peas, cauliflower) and top layer these.
(Optional: Roast cashews and almonds for an extra crunch and sprinkle on top!)
Optional- Add the chilli flakes. Sprinkle some lemon juice and serve with natural yoghurt.

Ready to indulge? Your perfect veggie biryani is waiting!