Biryani is a mixed rice dish heartily seasoned with fragrant and flavorful spices. This veggie heavy version combines cauliflower, sweet potatoes, tomatoes, carrots, and green beans, roasted with toasted cumin seeds, garlic, ginger, and onion. The basmati rice is seasoned with a trinity of anise, cinnamon, and cardamom. To achieve the traditional toothsome texture of biryani rice, the basmati is first partially cooked using the Suvie Starch Cooker. Instead of cooking the rice completely, we use the instant rice setting, which allows us to shorten the cook time, giving the rice the al dente texture needed for a successful biryani. Then, the rice continues to cook once it is combined with the vegetables for a final roast before serving.
- 1 cup basmati rice
- 2 bay leaves
- 1 star anise pod
- 1 cinnamon stick
- 2 cardamom pods
- 4 tbsp olive oil or ghee
- ½ tsp cumin seeds
- 1 cup cauliflower florets
- 1 cup diced sweet potato
- 1 cup diced tomato
- ½ cup sliced carrots
- ½ cup chopped green beans
- ¼ cup cashews
- ¼ cup minced red onion
- 4 garlic cloves, peeled and minced
- 1 (1-inch) piece of ginger, minced
- ¼ cup full fat yogurt
- ½ tsp turmeric
- ½ tsp garam masala
- ¼ tsp saffron
- 2 tbsp chopped cilantro
1) Thoroughly rinse 1 cup basmati rice in a fine mesh sieve until water runs clear. Transfer rice to the Suvie rice pot (black handles) with2 bay leaves, 1 star anise pod, 1 cinnamon stick, 2 cardamom pods, and ½ tsp salt. Place pot in the Suvie Starch Cooker on the hot plate, close the door, ensure drain tray is in place, input settings, and hit “cook” now or schedule.
Suvie Starch Cooker Settings:
Instant Rice, 1 cup
2. Divide 4 tbsp olive oil and½ tsp cumin seeds between 2 Suvie pans. Place pans in the top and bottom zones of your Suvie and set to roast at 400°F for 10 minutes until cumin is fragrant.
3. After the cook, divide 1 cup cauliflower, 1 cup potatoes, 1 cup tomato, ½ cup carrots, ½ cup green beans, ¼ cup cashews, ¼ cup onion, 4 garlic cloves, and 1-inch minced ginger between the pans, and stir to combine. Return pans to your Suvie, input settings, and cook now
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: Roast at 400°F for 20 minutes
4. Meanwhile, place ¼ cup yogurt, ¼ cup water, ½ tsp turmeric, ½ tsp garam masala, ¼ tsp saffron, and ½ tsp salt in a small bowl, and whisk until blended. Set the bowl aside to steep while the vegetables and rice cook.
5. After the vegetables have roasted, remove pans from your Suvie, and stir in yogurt sauce.
6. After the rice has par-cooked, remove pot from your Suvie, and remove and discard bay leaves, anise, cardamom, and cinnamon stick. Divide rice between the two pans, covering the vegetables. Return pans to your Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 20 minutes
Top Zone: Roast at 350°F for 20 minutes
7. After the final cook, remove pans from your Suvie, and divide the biryani between 4 plates. Season to taste with salt and pepper and garnish plates with 2 tbsp cilantro before serving.
Nutritional Information per serving (4 servings per recipe): Calories 438, Total Fat 19g, Total Carbohydrates 61g, Total Sodium 552mg, Total Protein 8g.