Garlicky festive rice (Subzi biryani) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 698) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flame-toasted lentil wafers (Papads); Soused cucumbers in yogurt and fresh mint (Kakadi raita)

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

    The book's suggested garam masala is Punjabi. See the Punjabi masala recipe p.25. Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chile powder.

  • Delys77 on April 20, 2015

    Pg. 698 It may be that I had too much cinnamon in my punjabi GM but I found the curry to be too aromatic and a very unappealing colour. I have seen recipes for a similar vegetarian biryani that called for yogurt in the subzi and this seems like a much better approach. I also found there was far too much paprika in the suggested replacement for the kashmiri chilli. Since all you are getting is a bit of a rusty colour on your bottom layer of rice, I would simply leave it out. On the whole I would say this recipe was not to our taste and I wouldn't recommend.

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