Vegetable Biryani

Ingredients · for 4 (scales to your household)

• 2.25 cups basmati rice $2.06
• 8 cups mixed vegetables (cauliflower, carrot, potato, zucchini, bell pepper, mushroom) $6.35
• 1 cup frozen peas $0.73
• 3 whole onion $1.81
• 0.75 cup plain yogurt $1.52
• 4 tbsp vegetable oil $0.31
• 2 tbsp vegetable oil (frying, absorbed) $0.16
• 6 cloves garlic $0.18
• 2 tsp fresh ginger $0.03
• 0.125 tsp turmeric $0.00
• 0.25 tsp cinnamon $0.03
• 0.5 tsp cayenne pepper $0.06
• 0.5 tsp cardamom $0.07
• 1 tbsp garam masala $0.14
• 1 tbsp coriander $0.33
• 1 tbsp cumin $0.40
• 2 tbsp paprika $0.76
• 2 tsp salt $0.10
• 10 whole cloves $5.39
• 5 whole bay leaves $0.06
• 1 whole star anise not counted
• 1 tsp saffron $7.39
• 1 cup cilantro $0.40
• 0.25 cup butter $0.85

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Whisk the yogurt with the garlic, ginger, turmeric, cinnamon, cayenne, ground cardamom, garam masala, ground coriander, cumin, paprika and salt to make the marinade.
2. Sweat the sliced onion in the vegetable oil until it begins to color, then add the chopped vegetables (hold back the peas) along with the marinade. Simmer until the vegetables are about half-cooked: softened but still firm. Pull off the heat and fold in the peas.
3. Bring a large pot of water to a rolling boil with a couple tablespoons of salt, the cloves, bay leaves, star anise and green cardamom pods. Add the rinsed basmati, return to a boil, and cook about 4 minutes until just done but firm in the center. Drain right away.
4. Shallow-fry the finely sliced onions in batches over medium-high heat until golden, 3 to 4 minutes, watching closely so they don't burn. Drain on paper towel.
5. Steep the saffron threads in the warm water for at least 10 minutes.
6. Layer the assembly in a large pot: spread the half-cooked vegetable curry on the bottom, scatter over half the crispy onions and half the cilantro, then top with all the drained rice and flatten the surface gently.
7. Drizzle the saffron water randomly across the rice, then drizzle over the melted butter. Cover with a tight lid.
8. Set over medium heat; once steam builds, lower to the gentlest heat and cook 25 minutes. Rest, covered and off the heat, for 10 minutes.
9. Scoop down through the layers to lift rice, vegetables and curry together. Serve garnished with the remaining crispy onions and cilantro, with yogurt on the side.