And finally, basmati rice is probably your best choice to get the light and fluffy texture of a real Indian biryani, but I cheated and used Jasmine rice today, which made it not quite as good as it could have been, but worked. Shout hurrah for a simple week night Indian dish!
Recipe and pictures by Kelly
1 large carrot, peeled and chopped into small pieces
2 small potatoes, chopped into small pieces
1/2 head of cauliflower, roughly chopped into florets*
1 small onion, thinly sliced
2-3 tablespoons oil
4 tablespoons tikka masala paste
4 tablespoons yogurt
1 cup basmati rice
2 cups water
1/2 teaspoon salt, or more to taste
1/2 cup peas
- Heat 1 tablespoon oil in a large pot. Add onions and saute 2-4 minutes. Add carrot, potatoes, and cauliflower and saute about 4 more minutes.
- Add remaining oil to the pot and then add rice. Saute rice 1 minute. Add tikka masala paste and stir; add yogurt, water, and salt.
- Bring to a boil, cover, and cook until vegetables and rice are done, about 20 minutes. Add peas and cook 5 more minutes.
*you want about 4 cups of vegetables