Vegetable Biryani & Pulao: Zen Color & Taste Therapy

Zen Color Therapy in cuisine is all about the art of creating visually stunning dishes that nurture both body and soul. It’s not just about adding color but about crafting meals that engage the senses, enhance well-being, and bring joy. By incorporating a variety of colorful ingredients, you make your dishes not only appetizing but also a feast for the eyes, elevating both the presentation and the dining experience (HYDERABADI VEGETABLE BIRYANI: SPICE INFUSED). 

High-end restaurants understand this, with their focus on plating that turns food into art. Similarly, when you elevate the presentation of your meals, you uplift the happiness of everyone who enjoys them (TURKISH SAFFRON RICE: GOLDEN RICE).

These two dishes, Vegetable Biryani and Vegetable Pulao, are perfect examples of this approach. They’re luxurious, high-end rice dishes that showcase vibrant colors and meticulous plating, promising a delightful and soul-satisfying experience (CURRY LEAF RICE ZEN WELLNESS).

Vegetable Biryani
Ingredients
2 cups Super Long Basmati rice (washed and rinsed)
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, sliced
Spice mixture: 1 bay leaf, 1 star anise, 4 cloves, 2 cinnamon sticks, 4 cardamom pods (lightly crushed)
1 ½ cups thick coconut milk
2 pinches saffron strands (soaked in 2 tbsp hot water)
2 tbsp roasted almonds (roughly pounded)
2 tbsp ghee
2 cups frozen mixed vegetables
3 cups water
Salt, as needed

Method
Heat the rice cooker and add ghee.
Sauté the sliced shallots until translucent.
Add ginger paste, garlic paste, spices, and green chilies.
Cook for 1-2 minutes.
Stir in the washed rice and mix well with the spices.
Pour in the coconut milk and water, then add salt.

Cook the rice until tender and fluffy.
Mix in saffron-soaked water and frozen vegetables.
Gently stir with a chopstick or fork to combine.
Sprinkle roasted almonds on top before serving.

Vegetable Pulao Rice
Ingredients
4 cups Basmati rice (washed and drained)
¾ cup raisins
¾ cup cashew nuts
2 tbsp ghee
1 onion, chopped
Spices: 4 cinnamon sticks, 3 star anise, 6 cardamom pods, 6 cloves
4 green chilies, sliced
1 tbsp ginger paste
1 tbsp garlic paste
¼ tsp garam masala
½ tsp saffron strands
1 medium tomato, thinly sliced
1 ½ tbsp lemon juice
6 cups water (or as needed)
1 cup frozen mixed vegetables
Chopped coriander leaves
Salt, to taste

Method
Heat ghee and fry raisins until plump.
Remove and set aside.
In the same ghee, fry cashew nuts until golden.
Remove and set aside.

Sauté chopped onion in the remaining ghee until softened.

Add green chilies, spices, ginger paste, garlic paste, and garam masala.
Stir for a minute.
Add rice and cook for 2 minutes, stirring continuously.

Add saffron, tomato, lemon juice, and water. 
Stir well.

Cook until rice is cooked. 

Stir in frozen vegetables and fluff the rice.
Garnish with coriander leaves before serving.