It’s a little different from what I expected because I didn’t drench every layer in ghee, but I made biriyani today and it was worth every minute of the two hours it took.
Simmering onion, pepper, cauliflower in spices, water and cashew yogurtOlive oil, salt and parboiled rice; this will transform into the crispy tahdigAdd layers of veggies, rice, and saffron infused water. If you want the real biriyani experience, add pads of butter or ghee at this stage.Steam for 30-40 mins, or until the rice on top is cooked. Mine took an hour, but I did not rinse and soak my rice.Rice grains are all separate and not sticking together (in arabic, moufelfel)Crispy tahdig perfection at the bottom of the pot. Now accepting offers for marriage.
Eating Vegan with Crohn's Disease 