Biryani de Verduras
Main1 h 30 min6 porcionesMediaSobre esta receta
Un plato de arroz indio fragante y estratificado repleto de verduras especiadas, cebollas caramelizadas y arroz basmati aromático. Esta receta clásica utiliza el método "dum" — cociendo al vapor suavemente el arroz y las verduras en capas juntas para que cada grano absorba los sabores del azafrán, especias cálidas y hierbas frescas. Es un plato espectacular que es profundamente satisfactorio y completamente vegetariano.
Instrucciones
- 1
Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20–30 minutes. This helps the grains cook up long and separate.
- 2
Bring a large pot of water (about 8 cups) to a rolling boil. Add the salt, bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds. Drain the soaked rice and add it to the boiling water. Cook uncovered for exactly 6–7 minutes — the rice should be about 70% cooked (it will still have a slight bite in the center). Drain immediately through a sieve and set aside.
- 3
Crush the saffron strands between your fingers and steep them in the ![warm milk] in a small mixing bowl. Set aside for at least 10 minutes — the milk will turn a deep golden-orange color.
- 4
Heat 3 tablespoons of oil in a skillet over ^[medium-high heat]. Add the thinly sliced onion (for garnish) and fry, stirring frequently, for 12–15 minutes until deep golden brown and crispy. Watch carefully near the end — they go from golden to burnt quickly. Remove with a slotted spoon and drain on a paper towel. They will crisp up further as they cool.
- 5
In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons of oil or ghee over ^[medium-high heat]. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves from the spice blend. Sizzle for 30–45 seconds until fragrant.
- 6
Add the 2 sliced onions and cook, stirring often, over ^[medium heat] for 10–12 minutes until they turn soft and golden. Add the garlic and ginger and cook for 1–2 more minutes until the raw smell disappears.
- 7
Add the diced tomato and cook for 3–4 minutes, stirring, until it breaks down and the oil begins to separate at the edges.
- 8
Reduce the heat to ^[medium-low]. Add the turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook the spices for 1–2 minutes. Add the whisked yogurt a little at a time, stirring constantly to prevent it from curdling.
- 9
Add the carrots, potato, cauliflower, and green beans. Stir to coat everything in the masala. Add 0.25 cup of water, cover, and cook on ^[medium-low heat] for 12–15 minutes, stirring halfway through, until the vegetables are just tender but not mushy. Stir in the peas and garam masala. Taste and adjust salt. The vegetable mixture (masala) should be thick and not watery.
- 10
Preheat your oven to ![300°F]. Spread the cooked vegetable masala in an even layer at the bottom of the Dutch oven. Evenly spread the parboiled rice over the top. Drizzle the saffron strands milk all over the rice — it will create beautiful golden streaks. Drizzle with 2 tablespoons of ghee or butter. Scatter the fried onions, fresh cilantro, and mint leaves over the top.
- 11
Cover the Dutch oven tightly with a layer of aluminum foil, then place the lid on top to create a tight seal — this traps the steam for the dum cooking. Place in the preheated oven and bake for 25 minutes. Alternatively, cook on the stovetop on the lowest heat setting for 20–25 minutes.
- 12
Remove from the oven and let the biryani rest, still sealed, for 5 minutes. Uncover and gently fluff the rice from the sides with a long wooden spoon or fork, folding the layers together lightly. Serve hot directly from the pot, making sure each serving gets both rice and vegetables from the bottom.
