Vegetable biryani with cauliflower, carrots, and peas (Gobi, gajar aur matar ki biryani) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 193) by Madhur Jaffrey

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Accompaniments: Black-eyed peas with cilantro and green chilies (Lobhia aur hari chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cumin seeds for black cumin seeds, and lemons for limes.

  • sosayi on April 17, 2020

    We really like this biryani. Easy prep, and great flavor even with a few changes. First, the rice portion is easily cooked in a rice cooker, with aromatics sautéed first in a skillet and added to the rice before it cooks and then the veggie portion can be cooked separately and added after the rice cooks. Also left out the chili peppers and cauliflower without any noticeable difference. Would make again for sure.

  • aeader on November 17, 2019

    This was very good, would definitely make again. I used 1/4 tsp ground cardamom since I didn't have the pods. Used 1/4 tsp dried jalapeno for the chiles and added extra peas since I needed to use them up. Was relatively quick to make as long as you start the rice soaking ahead of time.

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