RICE BAKED WITH VEGETABLES BIRIYANI (VEGETARIAN RECIPE)

Vegetarian recipe for flavorful juicy rice casserole with vegetables.

Ingredients

• 2 cups (350 g) long grain good quality rice
• 4 cups (950 ml) water
• 3 tsp salt;
• 1/4 tsp ground saffron;
• 1/2 cup warm milk for saffron tincture
• 3 tbsp. l. ghee or vegetable oil;
• 2 tsp garam masalas;
• 2 tsp ground coriander;
• 1 tsp turmeric;
• 3 potatoes, diced;
• 1 1/2 cups (200 g) boiled, or canned, green peas
• 4 tomatoes, blanched and strained through a colander;
• 3 tbsp. l. chopped greens (cilantro, parsley, dill - to taste);
• 3/4 cup (175 ml) yogurt
• 2 tsp rose water;
• a cup of chopped nuts, hazelnuts or walnuts (about 35 g).

Directions

1. Rice preparation: Rinse the rice thoroughly in water until the water is clear;
2. soak in water overnight.
3. Cooking rice: Pour water into a medium saucepan, add 2 tsp. salt and bring to a boil.
4. Then add the cooked rice and bring to a boil.
5. Cover and simmer for about 15 minutes.
6. While the rice is cooking, stir the saffron into the warm milk.
7. Heat ghee or vegetable oil in another saucepan and fry, stirring constantly the ground spices. After a few seconds, add the chopped potatoes and stirring gently for 5 minutes, until the potato pieces are browned.
8. Now add the peas, tomatoes, half of the greens and the remaining salt.
9. Cover and cook until vegetables are tender, stirring every few minutes.
10. Add a little water, if necessary, to prevent the vegetables from burning.
11. By this time, the rice should already be cooked.
12. Add yogurt, rose water, saffron milk to it, stir it gently with a fork and leave it alone for 5 minutes.
13. Grease the bottom of a skillet or pot, cover with half of the rice and flatten. Lay the vegetables evenly on top, cover them with the remaining rice and flatten.
14. Cover the pan with a sheet of aluminum foil so that it lets in as little steam as possible.
15. Place in a preheated oven and bake rice at 140 ° C for 15-20 minutes.
16. Cut into slices before serving and use a spatula to remove from the pan.
17. Sprinkle each serving with chopped nuts and herbs (parsley, dill, cilantro).
18. Serve hot.