Kashmiri Vegetable Biryani
80% authentic · Indian (Kashmiri)
A unique regional variation of vegetable biryani from Kashmir, often characterized by the use of local spices, dried fruits, and a milder, aromatic profile. It may incorporate ingredients like Kashmiri saffron and nuts for a richer taste.
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Ingredients
- Basmati rice2 cups
- Mixed vegetables (carrots, peas, cauliflower)2 cups, chopped
- Ghee1/4 cup
- Onions, thinly sliced1 large
- Ginger paste1 tsp
- Yogurt1/2 cup
- Kashmiri garam masala1.5 tbsp
- Turmeric powder1/2 tsp
- Cardamom powder1 tsp
- Saffron strands soaked in milk1/4 cup milk
- Raisins1/4 cup
- Slivered almonds, toasted1/4 cup
- Saltto taste
- Wateras needed
- Fresh mint, chopped2 tbsp
- Edible rose petals, for garnish1 tbsp
Steps
- 1
Rinse basmati rice and soak for 30 minutes. Cook rice until 70% done, drain and set aside.
- 2
Heat ghee in a pot. Add sliced onions and fry until golden. Add ginger paste and sauté.
- 3
Add mixed vegetables, yogurt, Kashmiri garam masala, turmeric, cardamom powder, and salt. Cook until vegetables are tender-crisp.
- 4
Layer half of the cooked rice over the vegetable mixture. Sprinkle with half of the raisins and toasted almonds.
- 5
Add the remaining rice. Drizzle with saffron milk and remaining raisins and almonds.
- 6
Cover the pot tightly and cook on low heat (dum) for 15-20 minutes.
- 7
Let it rest for 10 minutes. Garnish with fresh mint and edible rose petals before serving.
