Name: Mast Biryani (Grand Vegetable Biryani)
Yield: 6 main-course servings
Ingredients: 2¾ cups basmati rice; 1 pound sweet potatoes; 1 pound raw beets; 1 pound ripe tomatoes; 1 (14-ounce) can of chickpeas, drained; ½ pound hard paneer, cut into ¾-inch cubes; Canola oil; Salt; 1¼ teaspoons ground red chile; 1¼ teaspoons ground cumin; 2 teaspoons garam masala; 2 tablespoons lemon juice; 2 large onions, finely sliced; 1 egg; 11 ounces store-bought frozen and defrosted puff pastry; 1 tablespoon sesame seeds; 1 tablespoon nigella seeds; 1 (14-ounce) can of coconut milk; 3 cups (approx. 3½ ounces) cilantro, roughly chopped; 6 cloves of garlic; 1 Indian green chile; 1½-inch piece of ginger, peeled; ¾ teaspoon salt; 2 tablespoons lemon juice

Casserole dish with bread topping cracked off and a dish of rice and vegetables being spooned onto a plate.

Photo by David Loftus

This is a love letter to humble vegetables. It’s a meal for special occasions, whether that be Diwali, Christmas, or a bar mitzvah. It’s packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce. It’s not a difficult recipe, far from it, but it’s definitely one to take your time over.

NOTE: You will need a blender, and also a medium casserole dish or biryani dish—around 9 inches in diameter is perfect.

Recipe notes

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