![\"Deluxe](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizMguO8MgneFZbK_9cV0pz-EDnyUk6Jx4HJwg8tuV0OQ0Wzzf0LvJCz1uW2JSuF0f2XFGoHR5lOspkQI9VGlqNlLvS0JmWRp14Rxna6_8SmmIX_BtPAxf6j3q-z5Srl50gcO0pIKTW9HRgD15cKq24BgkCPJ2zQY9xOdM6J8tZF3njHtofvJ9fqaC9xjH8AlYzN0biRg\/s800\/Biryani.PNG\")
<\/a><\/div>\nThis website has been up and running since 2007 with a focus on vegetarian Indian creations, but up until now I have yet to feature a biryani recipe. For those unfamiliar with this classic dish that is often served on special occasions, the main elements are rice, meat or vegetables, and a thick sauce or gravy, all layered on top of each other, covered, and then cooked. Biryanis are found all through India and Pakistan, and beyond, and there are countless combinations of ingredients that can be used to assemble the dish, depending on where you are or what traditions you’ve learned from. And although often featuring meat or fish, this vegetarian version is just as hearty and, I would dare say, tastier than most that you’ll ever find in a restaurant. This biryani features a colorful array of root vegetables, chickpeas, and paneer cheese roasted with tomatoes, all layered for an attractive assembly of wonderful flavors, and has a creamy coconut cilantro sauce in place of the gravy. And although not traditional in the least, this biryani is also topped with puff pastry for an added feeling of being a centerpiece of an elegant meal. This biryani is a hearty meal in itself, so you really don’t need much with it, though you may wish to serve it with raita, Indian pickles, and a simple salad.<\/p>\n
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