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Level
very easy
Prep Time
15 mins
Total Time
50 mins
Serves
8 (makes 12 cups)

Ingredients

Rice
2 cups
Chalo Basmati Rice
(6 cups water)
1 tsp
salt
2 tsp
Compliments Vegetable Oil
Saffron Milk
½ tsp
crushed saffron
(about 12 strands)
3 tbsp
hot milk
Biryani
1/3 cup
Compliments Vegetable Oil
5
whole green cardamom
3
Compliments Whole Cloves
1
Compliments Cinnamon Stick
1
Compliments Bay Leaf
1
large onion, thinly sliced
3
long green chilies, halved lengthwise
1 tbsp
minced ginger
3
cloves garlic, minced
2
tomatoes, chopped
1 1/4 cups
small cauliflower florets
1
small potato, peeled and cut into small cubes
1
carrot, chopped
1 cup
1-inch chopped green beans
½ cup
Compliments Frozen Peas (optional)
2/3 cup
chopped cilantro leaves
1/2 cup
chopped mint leaves
2 ½ tsp
salt
2 tsp
Compliments Ground Coriander
2 tsp
Indian chili powder or chili powder
1 tsp
Compliments Garam Masala
1 cup
Greek yogurt
Topping
5 tsp
melted ghee for drizzling
¼ cup
chopped cilantro leaves
1/3 cup
Compliments Roasted Unsalted Cashews

Method

Step 1

Add rice to a bowl and fill with cold water; drain through a fine-mesh sieve and repeat until the water runs clear, about 3 times. Soak in cold water for 20 to 30 minutes.

Step 2

In a pot, boil 6 cups of water over medium-high heat; add drained rice and cook over medium heat until the rice is 80% cooked, about 7 minutes (the rice will have a slight bite), drain in a sieve. Set aside.

Step 3

Meanwhile, combine the saffron in the hot milk to bloom; let stand.

Step 4

Meanwhile, make the biriyani. Heat oil in a large Dutch oven or heavy bottom pot with a lid over medium heat until hot. Add cardamom, cloves, cinnamon and bay leaf and cook for 30 seconds.

Step 5

Add onion and cook, stirring until lightly brown, about 4 minutes. Add green chilies, ginger and garlic; cook until fragrant, stirring for 45 seconds. Add tomatoes and cook, stirring until broken down, about 3 minutes.

Step 6

Add cauliflower, potato, carrot and cook, stirring for 3 minutes. Stir in green beans and peas (if using), cilantro, mint, salt, coriander, and chili powder and cook, stirring until the vegetables are tender, adding water if the bottom is browning quickly, 15 to 20 minutes.

Step 7

Add yogurt and garam masala and cook, stirring until the yogurt is absorbed into the vegetables, 3 to 4 minutes.

Step 8

Reduce heat to low. Gently layer the par-cooked rice overtop, gently spooning into a few spots underneath. Drizzle with the reserved saffron milk and ghee over top; layer with cilantro and cashews. Cover with a lid and cook until the rice is completely cooked, about 15 minutes.

Step 9

To serve, gently stir from the bottom, mixing, to avoid breaking the rice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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