Halloumi Biryani by @whenmeateatsveg

Name: Halloumi Biryani
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 3.5 Cinnamon Stick for the biryani seasoning; 5 Bay Leaf 3-4 bay leaves, for the biryani seasoning; 0.5 tsp Cloves for the biryani seasoning; 1 tsp Coriander Seeds for the biryani seasoning; 0.5 tsp Peppercorns for the biryani seasoning; 0.5 tsp Fennel Seeds for the biryani seasoning; 4 Cardamom Pods for the biryani seasoning; 1 Star Anise for the biryani seasoning; 370 g Rice; 3 tsp Biryani Seasoning for boiling the rice; 230 g Halloumi cubed; 1 Potato large, cubed; 1 Onion medium, sliced; 1 Pepper diced; 0.5 Cauliflower florets; 1.5 Tomatoes 1-2 tomatoes, chopped; 1 Carrot medium, chopped; 1.5 tsp Garlic Paste; 5 tbsp Greek Yogurt; 1 tsp Dhanajeeru coriander-cumin spice blend; 1 tsp Turmeric; 1 tsp Red Chilli Powder; 1 tsp Salt for the marinade; 1 White Onion; 35 ml Vegetable Oil for frying the crispy onions; 1 tsp Sea Salt; 3 tbsp Butter; Coriander; Cashews; Frozen Peas

1h5

Garlic paste

🥣

5 tbsp

Greek yogurt

Coriander

🥜

Cashews

🫛

Frozen peas

🫙

1 tsp

Jeera

🌶️

2

Dried red chillies

🫙

1 pinch

Saffron

💧

2.5 tbsp

Water

Roast
- Cinnamon stick
- Bay leaf
- Cloves
Roast all the biryani seasoning spices together until fragrant, then blitz in a spice grinder (or use store-bought biryani seasoning).
Heat
- White onion
- Vegetable oil
- Sea salt
Heat the vegetable oil, add the sliced white onion and sea salt, then cook, stirring regularly, until deeply golden and caramelised.
Mix
- Greek yogurt
- Garlic paste
- Biryani seasoning
Mix the Greek yogurt, garlic paste, biryani seasoning, dhanajeeru, turmeric, chilli powder and salt.
Add
- Halloumi
- Potato
- Onion
Add the halloumi, potato, onion, pepper, cauliflower, tomatoes and carrot to the marinade, mixing until everything is well coated.
Boil
- Rice
- Cinnamon stick
- Bay leaf
Boil the rice with the cinnamon sticks, bay leaves and biryani seasoning until around 75% cooked.
Drain
- Rice
Drain the rice and set aside.
Heat
- Butter
- Jeera
- Dried red chillies
Heat the butter, then add the jeera and dried red chillies.
Add
- Halloumi
- Potato
- Onion
Add the marinated halloumi and vegetables and cook through.
Stir
- Coriander
- Frozen peas
- Cashews
Stir in the coriander, peas and cashews.
Layer
- Halloumi
- Rice
- Biryani seasoning
Layer the halloumi and veg mixture, rice, biryani seasoning and crispy onions, then repeat the layers.
Pour
- Saffron
- Water
Pour the saffron water over the top.
Cook
Cover and cook on low for 20 minutes.
Step
Turn off the heat and leave covered for 15 minutes.
Garnish
- Coriander
- White onion
Finish with fresh coriander and crispy onions.

Halloumi Biryani by @whenmeateatsveg

1h5

Garlic paste

🥣

5 tbsp

Greek yogurt

Coriander

🥜

Cashews

🫛

Frozen peas

🫙

1 tsp

Jeera

🌶️

2

Dried red chillies

🫙

1 pinch

Saffron

💧

2.5 tbsp

Water

Preparation Steps

Step 1/14
Roast all the biryani seasoning spices together until fragrant, then blitz in a spice grinder (or use store-bought biryani seasoning).
🪵Cinnamon stick
🌿Bay leaf
🫙Cloves
🫙Coriander seeds
⚫Peppercorns
🫙Fennel seeds
🫙Cardamom pods
🫙Star anise
🧂Spice grinder
Step 2/14
Heat the vegetable oil, add the sliced white onion and sea salt, then cook, stirring regularly, until deeply golden and caramelised.
🧅White onion
🫗Vegetable oil
🧂Sea salt
🥄Wooden spoon
Step 3/14
Mix the Greek yogurt, garlic paste, biryani seasoning, dhanajeeru, turmeric, chilli powder and salt.
🥣Greek yogurt
🧄Garlic paste
🫙Biryani seasoning
Dhanajeeru
🫙Turmeric
🌶️Red chilli powder
🧂Salt
🥣Mixing bowl
Step 4/14
Add the halloumi, potato, onion, pepper, cauliflower, tomatoes and carrot to the marinade, mixing until everything is well coated.
🧀Halloumi
🥔Potato
🧅Onion
⚫Pepper
🥦Cauliflower
🍅Tomatoes
🥕Carrot
🥣Mixing bowl
🔪Knife
🪵Cutting board
Step 5/14
Boil the rice with the cinnamon sticks, bay leaves and biryani seasoning until around 75% cooked.
🍚Rice
🪵Cinnamon stick
🌿Bay leaf
🫙Biryani seasoning
🍲Pot with lid
Step 6/14
Drain the rice and set aside.
🍚Rice
🧺Colander
Step 7/14
Heat the butter, then add the jeera and dried red chillies.
🧈Butter
🫙Jeera
🌶️Dried red chillies
🍲Pot with lid
Step 8/14
Add the marinated halloumi and vegetables and cook through.
🧀Halloumi
🥔Potato
🧅Onion
⚫Pepper
🥦Cauliflower
🍅Tomatoes
🥕Carrot
🍲Pot with lid
🥄Wooden spoon
Step 9/14
Stir in the coriander, peas and cashews.
🌿Coriander
🫛Frozen peas
🥜Cashews
🥄Wooden spoon
Step 10/14
Layer the halloumi and veg mixture, rice, biryani seasoning and crispy onions, then repeat the layers.
🧀Halloumi
🍚Rice
🫙Biryani seasoning
🧅White onion
🍲Pot with lid
Step 11/14
Pour the saffron water over the top.
🫙Saffron
💧Water
Step 12/14
Cover and cook on low for 20 minutes.
🍲Pot with lid
Step 13/14
Turn off the heat and leave covered for 15 minutes.
🍲Pot with lid
Step 14/14
Finish with fresh coriander and crispy onions.
🌿Coriander
🧅White onion

Composition

Ingredients

Types

Spices, Herbs, Grains, Dairy, Cheese, Vegetables, Condiments, Oils, Nuts, Liquids

Ingredients

Cinnamon stick, Bay leaf, Cloves, Coriander seeds, Peppercorns, Fennel seeds, Cardamom pods, Star anise, Rice, Biryani seasoning, Halloumi, Potato, Onion, Pepper, Cauliflower, Tomatoes, Carrot, Garlic paste, Greek yogurt, Dhanajeeru, Turmeric, Red chilli powder, Salt, White onion, Vegetable oil, Sea salt, Butter, Coriander, Cashews, Frozen peas, Jeera, Dried red chillies, Saffron, Water

Notes

Cinnamon stick (for the biryani seasoning), Bay leaf (3-4 bay leaves, for the biryani seasoning), Cloves (for the biryani seasoning), Coriander seeds (for the biryani seasoning), Peppercorns (for the biryani seasoning), Fennel seeds (for the biryani seasoning), Cardamom pods (for the biryani seasoning), Star anise (for the biryani seasoning), Biryani seasoning (for boiling the rice), Halloumi (cubed), Potato (large, cubed), Onion (medium, sliced), Pepper (diced), Cauliflower (florets), Tomatoes (1-2 tomatoes, chopped), Carrot (medium, chopped), Dhanajeeru (coriander-cumin spice blend), Salt (for the marinade), Vegetable oil (for frying the crispy onions), Jeera (cumin seeds), Saffron (for saffron water), Water (2-3 tbsp, for saffron water)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

540 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 62g, Fat: 26g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 320mg, Iron: 2.5mg, Potassium: 650mg, Sodium: 980mg, Magnesium: 60mg

Vitamins

Vitamin A: 950µg, Vitamin C: 35mg, Vitamin K: 15µg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Spice grinder, Mixing bowl, Knife, Cutting board, Colander, Wooden spoon, Pot with lid

Appliances

Stove

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@whenmeateatsveg

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Crunchy, Tender, Fluffy

Flavors

Spiced, Savory, Earthy, Smoky, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Fridge storage : 3-4 days (Store in an airtight container,Reheat thoroughly before eating), Freezer storage : up to 2 months (Freeze in an airtight container,Note halloumi texture may become firmer/rubbery after freezing and reheating,Thaw in the fridge before reheating)