Recipe Index

Ingredients

• 1 c. basmati rice
• 1/4 c. whole milk
• 1/8 tsp. saffron threads
• 4 green cardamom pods
• 4 whole cloves
• 1 (3") cinnamon stick
• 1 bay leaf
• 1 1/2 tsp. kosher salt
• 1/2 tsp. cumin seeds
• 1/4 c. ghee or neutral oil, divided
• 1 medium red onion, thinly sliced
• 1 1/2 tsp. kosher salt, divided
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 1/2 tsp. garam masala
• 1 tsp. ground turmeric
• 1/2 tsp. cumin seeds
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper (optional)
• 1 medium Yukon gold potato, peeled and cut into 1/2" pieces
• 1 c. small cauliflower florets
• 1 medium carrot, peeled and cut into 1/2" pieces
• 5 cloves garlic, finely chopped
• 2 tsp. finely chopped peeled ginger
• 1/2 c. whole-milk Greek yogurt
• 2 tbsp. fresh lime juice
• 1 tbsp. chopped fresh mint
• 1/4 c. chopped dried apricots
• 1/4 c. chopped roasted cashews
• 1 tbsp. chopped fresh mint

Method

1. Rinse the basmati and leave it soaking for 30 minutes while you warm the milk and steep the saffron threads in it off the heat.
2. Drain the rice into a pot with the first cardamom pods, cloves, cinnamon stick, bay leaf, cumin seeds, salt and one and a half cups of cold water, cover it and cook on low for 10 to 12 minutes until the water is absorbed.
3. Fluff the cooked rice with a fork, pick out its whole spices, and set the pot aside.
4. Brown the sliced red onion slowly in half the ghee with a little of the divided salt for 12 to 15 minutes until deeply caramelised, then lift it out of the pot.
5. Melt the remaining ghee in the same pot and bloom the second cardamom, cloves and bay leaf with the garam masala, turmeric, cumin seeds, black pepper and cayenne for about 30 seconds.
6. Add the potato and cauliflower for 8 to 10 minutes, then the carrot, garlic and ginger for about 5 minutes more, and stir in the yogurt, lime juice and mint with the remaining salt for a final 1 to 2 minutes.
7. Layer half the rice, half the vegetable mixture and half the onions in a serving dish, repeat those layers once more, and drizzle the saffron milk over everything.
8. Scatter the chopped cashews, dried apricots and the second measure of mint across the top and serve the biryani hot.

Prep: 25 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data