Emirati Vegetable Biryani

Ingredients

• 3 cups Basmati rice
• 4 cups Mixed vegetables (carrots, peas, beans, cauliflower)
• 2 medium Onion, thinly sliced
• 2 medium Tomatoes, diced
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Emirati spice mix (Baharat)
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 0.25 tsp Saffron strands
• 2 tbsp Milk (or plant-based milk)
• 4 tbsp Vegetable oil
• 0.25 cup Cilantro, chopped
• 0.25 cup Mint, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 3 cups of Basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. While the rice soaks, place the 0.25 teaspoon Saffron strands in a small bowl with the 2 tablespoons Milk (or plant-based milk) and let it steep for 15 minutes.
2. 2Heat the 4 tablespoons Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 medium Onion, thinly sliced, and fry until they are golden brown, about 8-10 minutes. Use a slotted spoon to remove about half of these fried onions and set them aside on a plate lined with paper towels for later garnish.
3. 3Add the 4 cloves Garlic, minced, and the 1 tablespoon Ginger, grated, to the pot with the remaining onions. Sauté for 1 minute more, until they smell fragrant, being careful not to burn them.
4. 4Add the 2 medium Tomatoes, diced, and the 4 cups Mixed vegetables (carrots, peas, beans, cauliflower) to the pot. Stir everything together well. Add the 2 tablespoons Emirati spice mix (Baharat), 1 teaspoon Turmeric powder, and 1 teaspoon Garam masala. Stir again to make sure the vegetables and onions are evenly coated with the spices.
5. 5Drain the 3 cups Basmati rice completely and add it to the pot with the vegetables. Gently stir the rice into the vegetable mixture for about 1 minute to combine. Pour in enough water to cover the rice and vegetables by about 1 inch. Add the 1 teaspoon Salt and 0.5 teaspoon Black pepper, and stir once more.
6. 6Bring the mixture to a rolling boil over medium-high heat (400°F / 200°C). Once boiling, immediately reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The biryani is ready when the rice is tender and all the liquid has been absorbed.
7. 7Gently drizzle the steeped saffron-infused milk over the top of the cooked biryani. Do not stir it in. Cover the pot again and let it sit off the heat for 5 minutes to allow the flavors to meld.
8. 8Fluff the biryani gently with a fork. Serve the Emirati Vegetable Biryani hot, garnished with the reserved 4 tablespoons fried onions, the 0.25 cup Cilantro, chopped, and the 0.25 cup Mint, chopped.

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