Vegetarian Biryani

Today is the Mauritian Independence Day and to celebrate this special day, we decided to make one of our local favorites; a tasty Vegetarian Biryani. Biryani is rich in flavors and spices; the aroma that fills our kitchen is unique.

In Mauritius, we usually serve Biryani with a cucumber salad and tomato salad or chutney. Some also serve it with a special tamarind sauce.

Ingredients:

  • 1 & 1/2 Kg basmati rice
  • 750 g medium size potatoes (cut into halves)
  • 250 g carrots (cut lengthwise)
  • 250 g french beans (cut lengthwise)
  • 2 cups frozen peas
  • 500 g onions (finely cut)
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 1 plain yogurt (125 ml)
  • 1/2 teaspoon yellow food coloring (for potatoes)
  • 1/2 teaspoon yellow food coloring for the rice. (mix with 1/4 cup water)
  • 1/2 teaspoon saffron (zafran) (soak in 1/2 cup of hot water)
  • 50 g biryani spices
  • 2 cinnamon sticks
  • 4 cardamon pods
  • 1 tablespoon whole cumin
  • 4 cloves
  • 1 cup oil
  • 2 tablespoon ghee

Preparation

  1. Half-cook the rice, adding the cardamon, cinnamon sticks, cumin ad cloves. If you’re not using a pressure cooker, once the rice is half-cooked, drain the water. Place the rice in a large bowl.
  2. On a medium fire, in a heavy bottom pan, pour the oil and the ghee. Once it’s all hot, add the onions. Fry them until they’re brown and keep aside.
  3. Mix the potatoes with some salt and yellow food colouring. Fry the potatoes in the same oil. Once ready, keep aside.
  4. Fry the carrots and french beans
  5. In a big bowl, add the biryani spices, garlic and ginger pastes, soaked saffron with its water, 4 tablespoon oil (the one used for frying), yoghurt. Mix well and add the vegetables and 3/4 of the onions. Combine well and add half cup of water.
  6. Divide the rice into 3 parts.
  7. In a heavy bottom vessel, place one part of rice at the bottom. Add half of the vegetable mixture. cover with the next part of rice (larger part than the first). Add the remaining vegetables and add the last part of rice.
  8. Sprinkle with yellow colored water Decorate with fried onions and some mint and coriander leaves.
  9. Add half cup water.
  10. Cook on a low flame for 30 minutes.

Looking for other Mauritian foods? How about our Eggplant Vindaye recipe?

Filed Under: Main Courses, Mauritian Cuisine, Recipes, Vegetarian