| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 19g | 11g | 60g |
| sugars | fibre | protein | salt |
| 7g | 5g | 12g | 0.7g |
Why I Love Indian Vegetable Biryani Casserole
There are few meals as vibrant and satisfying as a plate full of colorful, fragrant Vegetable Biryani Casserole. It’s a dish that not only delights the senses with its inviting, aromatic smells and mouthwatering arrangement of ingredients, but also highlights the possibilities that the culinary world has to offer. For someone like myself, who’s spent a lifetime crafting dishes that reflect my own Italian-American heritage, tackling this Indian stalwart represented an opportunity to venture beyond my comfort zone, and into a world of flavor that is both foreign, yet strangely familiar.
A World of Flavor, On Your Plate
Perfumed with spices and brimming with an array of vegetables – carrots, cauliflower, green beans, and bell peppers, this dish is a feast not just for the palate, but for the eyes as well. The basmati rice, bright with the golden glow of turmeric and biryani masala, carries all the warmth of an Indian Summer. It’s a testament to the beauty of Indian cuisine – unpretentious yet complex, humble yet flavorful.
It wasn’t the cuisine of my grandparents, who immigrated from Italy and planted their own culinary roots in New Jersey. Instead, this Vegetable Biryani Casserole was inspired by Madhur Jaffrey, queen of Indian cooking, who has influenced countless Western cooks with her accessible approach to Indian cooking.
A Dish for the Adventurous
It’s akin to hearty risotto, a dish I grew up eating in my Italian-American household and helps to bridge the gap between my culinary heritage and my adventures in the flavors of the world. This Vegetable Biryani Casserole pairs beautifully with a chickpea curry or a delicious piece of tandoori chicken, and I would go as far as to say, it wouldn’t pair too badly with a well-made meatball either.
One of the reasons I love this recipe so much is that it’s endlessly adaptable. Whether you’re throwing in the final handfuls of vegetables from your fridge or you’ve picked out the absolute best ingredients from your local farmers market, it can mold itself to suit your needs. Don’t care for peas? Substitute in zucchini. Want a touch more heat? Add an extra shake of chili powder.
That adaptability also translates to the dining table. Whether you’re having a quiet dinner at home, a small gathering with friends, or hiking into the wilderness with your grandchildren, Vegetable Biryani Casserole is a recipe that easily fits into various contexts, adding color and character to every dining experience. And isn’t that what great food should always be about?
What You’ll Need
- 2 cups Basmati rice
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon fresh Ginger, finely chopped
- 2 Carrots, peeled and diced
- 1 cup Green beans, chopped
- 1 Bell pepper, diced
- 2 cups Cauliflower florets
- 1 cup Peas
- 2 tablespoons Biryani masala
- 1 teaspoon Turmeric
- 1 teaspoon ground Cumin
- 2 teaspoons ground Coriander
- 1 teaspoon Chili powder
- 1 can (13.5 ounces) Coconut milk
- Salt to taste
- Handful of fresh Cilantro, chopped
- Handful of fresh Mint, chopped
- 1/2 cup fried Onions
- 2 tablespoons Raisins
- 1/2 cup Cashews, toasted
Method
Step One
To begin with, rinse the Basmati rice under cold water until the water runs clear then put it in a bowl. Cover the rice with 4 cups of water and let it soak.
Step Two
Meanwhile, heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion to the pan and sauté until it turns translucent and lightly golden. Then, add the minced garlic and finely chopped ginger and stir until fragrant.
Step Three
Add the diced carrots, chopped green beans, diced bell pepper, cauliflower florets, and peas to the pan. Stir well and sauté until the vegetables are slightly tender.
Step Four
Add the Biryani masala, turmeric, ground cumin, ground coriander, and chili powder to the pan. Stir well to evenly coat the vegetables with the spices.
Step Five
Drain the soaked rice and add it to the pan. Stir well to combine the rice with the vegetables and spices. Then, pour in the coconut milk and add salt to taste. Bring the mixture to a boil then reduce heat to low, cover the pan, and let it simmer for 15-20 minutes until the rice is cooked and all the liquid has been absorbed.
Step Six
Finally, sprinkle the cooked rice and vegetables with the chopped fresh cilantro, mint, fried onions, raisins, and toasted cashews. Stir gently to mix and serve the Vegetable Biryani Casserole while hot.
