Vegetable Biryani
Recipe for the week of April 1-5, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4-6 servings 25minutes
Cook Time
30minutes
Servings Prep Time
Yield4-6 servings 25minutes
Cook Time
30minutes
Ingredients
Rice
  • 1cup basmati riceuncooked and washed
  • 1/4cup milk
  • 1/8teaspoon saffron threads
  • 1/2teaspoon ground cardamom
  • 1teaspoon ground cloves
  • 1/2teaspoon cinnamon
  • 1 bay leaf
  • 1 1/2teaspoons Salt
  • 1/4teaspoon cumin
Vegetables
  • 1/4cup vegetable oildivided
  • 1 red onionthinly sliced
  • 1 1/2teaspoons Saltdivided
  • 1/2teaspoon ground cardamom
  • 3/4teaspoon ground cloves
  • 1/2teaspoon cinnamon
  • 1 bay leaf
  • 1 1/2teaspoons garam masala
  • 1teaspoon ground turmeric
  • 1/4teaspoon cumin
  • 1/2teaspoon black pepper
  • 1/8teaspoon cayenne pepper
  • 2 Russet Potatoespeeled and cubed
  • 1 head cauliflowercut into florets
  • 1 carrotpeeled and cubed
  • 5cloves garlicminced
  • 2teaspoons gingerpeeled and minced
  • 1/2cup plain greek yogurt
  • 2tablespoons lime juice
  • 1tablespoon fresh mintchopped and divided
Assembly
  • 1tablespoon fresh mintchopped for garnish
MASTERS CLASS ONLY: Samosas
  • 1/2 lb. russet potatoespeeled and diced
  • 2tablespoons vegetable oil
  • 1/4 yellow oniondiced
  • 1/4cup green peassmashed
  • 1tablespoon curry powder
  • 1/2teaspoon chili powder
  • 1teaspoon sugar
  • Saltto taste
  • 1 egg white
  • spring roll wrapperscut into 3 equal-sized rectangle pieces
  • vegetable oilfor frying
Instructions
For the Rice
  1. Rinse rice, then transfer to a medium bowl.
  2. Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let it steep until ready to use.
  3. Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated, and rice is tender, 10 to 12 minutes.
  4. Remove pot from heat. Discard bay leaf. Fluff rice with a fork; set aside until ready to use.
For the Vegetables
  1. In a large heavy pot over medium heat, melt 2 tablespoons of oil. Add onion, season with salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
  2. In same pot over medium-low heat, add more oil. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
To Serve
  1. To serve, put rice on the bottom and top with cooked vegetables. Drizzle with saffron milk. Top with leftover mint.
MASTERS CLASSES ONLY
  1. Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool. Peel off the potato skin and break and mash the potatoes using the back of a spoon.
  2. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding he potatoes and green peas, curry powder, chili powder, sugar, and salt. Cook for a a few minutes. Remove from the skillet and let cool.
  3. Scoop 1 heaping teaspoon of the filling and place at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
  4. Deep fry the samosa until golden brown. Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.