So many ingredients, right? But also, so many aromas, so many flavors, so many textures. Try this recipe for vegetable biryani.
3 medium red onions, peeled, cored and sliced longways “pole-to-pole”1 large white or yellow waxy potato, partially peeled, cut up into 1-inch cubes2 large carrots, peeled and cut into 1-inch slices on the diagonal2/3 cup whole milk yogurt1/2 teaspoon saffron threads, lightly crushed1 2-inch piece ginger, peeled and grated2 serrano or jalapeño peppers, stemmed, seeded, minced3 teaspoons rose waterPrepare the rice: Rinse the rice well in 4-5 changes of cool water, swirling and rubbing the...
Prepare the onions: In a large pot or skillet, in 2-3 tablespoons of the ghee, over medium-high heat , cook the onions with 1 teaspoon salt, stirring and partially covered, until they soften markedly and begin to turn golden-brown, about 15 minutes. Prepare the vegetables: To the same pan, adding a little more ghee if necessary, toast the cashews for 90 seconds, removing them to a small bowl or ramekin. Add the potato pieces and cook for 8 minutes at medium-low heat until they begin to slightly soften. Add the pieces of cauliflower and carrot and cook for an additional 7-8 minutes.
Prepare the saffron milk: Warm the milk, either in a small pot or in the microwave and to it add the crushed saffron, stirring. Set aside.
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