Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Vegetable Biryani
Aromatic layered rice with spiced mixed vegetables, saffron and herbs — a vegetarian feast in one pot.
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25 minPrep🔥
50 minCook🍽️
5Serves📊
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Ingredients
- 2.5 cups basmati rice, soaked
- 500g mixed vegetables (carrot, peas, beans, cauliflower, potato)
- 1 cup yoghurt
- 3 onions, fried golden
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- Whole spices
- Pinch of saffron in milk
- Mint and coriander
- 4 tbsp oil
- Salt
Instructions
- Cook the vegetables with yoghurt, ginger-garlic and biryani masala until just tender.
- Parboil the rice with whole spices until 70 percent done; drain.
- Layer the vegetables and rice with fried onions, herbs and saffron milk.
- Cover and steam on low for 20 minutes.
- Mix gently and serve.
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Tara’s tips
- Don't overcook the vegetables before layering.
- Keep the layers distinct for the best texture.
Serving suggestions
- Serve with raita.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add paneer?
Yes — fried paneer cubes are a lovely addition.
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