Garlic Herbed Roasted Potatoes Reading Vegetable Biryani 1 minute



Cook the rice

Soak the rice in 3 cups (24 oz) water for 30 minutes.

After the rice has soaked, drain the water using a colander.

1- Heat a pot full of water, add 3 green cardamom, 2 cloves and 3/4 teaspoon salt to it. Let it come to a boil.

2- Add rice, stir with a spoon.

3- Let it cook uncovered (don’t lower the heat) until it’s almost cooked (around 70-75% cooked but not fully cooked). There should be a bite to it. This takes around 6 to 7 minutes.

4- Remove pan from heat and drain rice in a colander. You may add a teaspoon of ghee to the rice. Set aside.

Caramelize onion & cashews and pan fry the veggies

5- Heat 1.5 tablespoons ghee in a pan on medium heat. Once hot, add 1 sliced onion to it and cook until they turn golden brown and caramelize.

6- To the same pan, now add cashews and cook until golden brown, around 1 to 2 minutes. Remove on plate and set aside.

7- To same pan add potato, cook for 2 minutes until light brown. Remove on a plate.

8- To the same pan, now add cauliflower, beans and carrots. Saute for 2 to 3 minutes until veggies appear light brown. Remove on a plate.

9- Heat 2 tablespoons milk in a pan. Once warm, add saffron strands (crush it before adding).

Let it sit for 10 minutes for that beautiful yellow color. Saffron milk is ready, set it aside.

10- Crush ginger, garlic and chili using a mortar and pestle. Set aside.

11- Heat 1.5 tablespoons oil in a pan/pot on medium heat. Add cumin seeds, cinnamon stick, bay leaf, peppercorns, remaining 3 cardamom and remaining 2 cloves.

Stir and let the spices sizzle for few seconds. Add the sliced onions also add 1/4 teaspoon salt.

12- Cook for 3 to 4 minutes until onions turn light brown. Then add the crushed ginger-garlic and green chilies paste.