There are a variety of types of biryani, often named after their region of origin. It is a preparation of rice, Indian spices, and various types of meat found throughout South Asia, especially in the Indian subcontinent, and is often considered a dish for special occasions. This vegetarian recipe presents a much simpler version, which can be prepared using a single pan.
Ingredients for 4 portions
- Sunflower oil 40 g
- Whole star anise 3 g
- Fresh garlic, chopped 10 g
- Cardamom pods 3 g
- Cinnamon sticks 4 g
- Ginger, peeled and chopped 15 g
- Whole cloves 2 g
- Onions, diced 120 g
- Bay leaves 2 g
- Curry powder 15 g
- Ground cumin 5 g
- Pumpkin, stripped of skin and seeds and cut into cubes 400 g
- Chili powder 5 g
- Ground turmeric 5 g
- Garam masala 5 g
- Water 550 ml
- Raw basmati rice, soaked for 15 minutes and drained 300 g
- Chickpeas, drained and rinsed 400 g
- White pepper q.b.
- Halls q.b.
- Roasted cashews 45 g
- Fresh cilantro, coarsely chopped 5 g
Preparation
Heat the oil in a large pan. Sauté the whole spices, onion, garlic and ginger over medium heat for about 10 minutes, until softened.
Add curry powder, rum, turmeric, paprika and garam masala and sauté for one minute to release all their fragrance.
Add the rice and toast it for a few minutes, stirring frequently.
Combine the pumpkin, chickpeas and 550 ml of water. Season to taste with salt and pepper.
Bring to a boil. Cover the pan, lower the heat, and cook for about 15 to 20 minutes, until the rice has absorbed all the water and the squash is tender.
When finished cooking, turn off the stove and leave the pan closed with the lid on for another 5 minutes. Distribute the biryani among 4 individual dishes.
Garnish with the toasted cashews and cilantro.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.