{"id":9088,"date":"2026-02-04T22:44:47","date_gmt":"2026-02-04T22:44:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9088"},"modified":"2026-02-04T22:44:56","modified_gmt":"2026-02-04T22:44:56","slug":"baked-biryani-casserole","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/baked-biryani-casserole\/","title":{"rendered":"Baked Biryani Casserole"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Baked Biryani Casserole<\/span><\/h2>\n
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This Baked Biryani Casserole brings together the soul of traditional biryani and the comfort of a baked casserole \u2014 a true Indian-fusion celebration. Made with aromatic Royal\u00ae Authentic Basmati Rice, the dish features layers of saffron-kissed rice, creamy makhani vegetables, roasted root veggies, silky b\u00e9chamel sauce, and a golden, cheesy top that melts together in perfect harmony.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 21 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Royal<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Rice:<\/span><\/h4>
  • 1 1\/2<\/span> cups<\/span> rice<\/span><\/li>
  • 3<\/span> cups<\/span> water<\/span><\/li>
  • 2<\/span> tsp<\/span> ghee<\/span><\/li>
  • 1-2<\/span> bay leaves<\/span><\/li>
  • 1<\/span> big black cardamom<\/span><\/li>
  • 3-4<\/span> green cardamoms<\/span><\/li>
  • 4-5<\/span> cloves<\/span><\/li>
  • 1<\/span> small cinnamon sticks<\/span><\/li>
  • 1<\/span> vegetable stock cube<\/span><\/li>
  • salt<\/span> to taste<\/span><\/li><\/ul><\/div>

    <\/span>Root Vegetable Tray:<\/span><\/h4>
    • 3 \u00bd<\/span> \u2013 4 cup root vegetables<\/span> chopped. I used potatoes, butternut squash, sweet potatoes or pumpkin, purple potatoes, carrots<\/span><\/li>
    • 1<\/span> \u2013 1 \u00bd ghee<\/span> or oil<\/span><\/li>
    • fresh herbs<\/span> I used sage leaves, rosemary, thyme<\/span><\/li>
    • black pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

      <\/span>Soft Veggie Baking Dish:<\/span><\/h4>
      • 1<\/span> medium green zucchini<\/span> chopped<\/span><\/li>
      • 1<\/span> medium yellow zucchini<\/span> chopped<\/span><\/li>
      • 1<\/span> cup<\/span> mixed color bell peppers<\/span> cubed<\/span><\/li>
      • 2<\/span> medium red onions<\/span> cubed<\/span><\/li>
      • 1<\/span> \u2013 1 \u00bd tsp oil<\/span><\/li>
      • salt<\/span> to taste<\/span><\/li>
      • black pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

        <\/span>Makhani Gravy Base Baking Dish:<\/span><\/h4>
        • 3<\/span> medium tomatoes<\/span> cut into chunks<\/span><\/li>
        • 3<\/span> small shallots<\/span> onions , cubed<\/span><\/li>
        • 7<\/span> \u20138 pods garlic<\/span><\/li>
        • 1<\/span> inch<\/span> ginger<\/span><\/li>
        • 3<\/span> \u20134 green chilies<\/span><\/li>
        • 3<\/span> tbsp<\/span> cashews<\/span><\/li>
        • cilantro with tender stems<\/span><\/li><\/ul><\/div>

          <\/span>B\u00e9chamel Sauce:<\/span><\/h4>
          • 2<\/span> tbsp<\/span> butter<\/span><\/li>
          • 2 \u00bd<\/span> tbsp<\/span> all purpose flour<\/span><\/li>
          • 3<\/span> cups<\/span> milk<\/span><\/li>
          • 1<\/span> tbsp<\/span> dried herbs<\/span> I used Italian seasoning<\/span><\/li>
          • 1 \u00bd<\/span> tsp<\/span> sugar<\/span><\/li>
          • salt<\/span> to taste<\/span><\/li>
          • black pepper<\/span> to taste<\/span><\/li>
          • pinch<\/span> nutmeg powder<\/span> optional<\/span><\/li><\/ul><\/div>

            <\/span>Makhani Vegetables:<\/span><\/h4>
            • 3\/4<\/span> cup<\/span> cooked chickpeas<\/span> garbanzo beans<\/span><\/li>
            • 1<\/span> tsp<\/span> turmeric powder<\/span><\/li>
            • 2 \u00bd<\/span> tsp<\/span> coriander powder<\/span><\/li>
            • 1<\/span> tsp<\/span> biryani masala<\/span> or garam masala<\/span><\/li>
            • 2<\/span> tsp<\/span> red chilli powder<\/span><\/li>
            • 2<\/span> tsp<\/span> kasoori methi<\/span> crushed<\/span><\/li>
            • 2<\/span> tbsp<\/span> ghee<\/span> or butter<\/span><\/li>
            • 1<\/span> cup<\/span> milk<\/span><\/li>
            • salt<\/span> to taste<\/span><\/li><\/ul><\/div>

              <\/span>Layering:<\/span><\/h4>
              • 15-20<\/span> strands saffron<\/span> mixed with 4 tbsp milk<\/span><\/li>
              • 1<\/span> cup<\/span> cheese<\/span> any melty cheese<\/span><\/li>
              • 1\/2<\/span> cup<\/span> marinara sauce<\/span> store-bought<\/span><\/li>
              • fresh herbs<\/span> for garnish<\/span><\/li>
              • thai red or green chilies<\/span> finely chopped for garnish<\/span><\/li><\/ul><\/div><\/div>\n

                <\/span>Instructions<\/span><\/h3>

                <\/span>Roast Everything:<\/span><\/h4>
                • Preheat the oven to 375\u00b0F \/ 190\u00b0C.<\/div><\/li>
                • Root Vegetables<\/strong>: Spread all the root vegetables and apples on a tray. Drizzle with ghee or oil, add herbs and pepper. Roast 10 minutes uncovered, then 10\u201315 minutes covered, then 10\u201315 minutes uncovered again until tender and caramelized.<\/span><\/div><\/li>
                • Soft Vegetables<\/strong>: Roast zucchini, onions and peppers 15\u201320 minutes covered, until soft but not mushy.<\/span><\/div><\/li>
                • Gravy Base<\/strong>: Roast tomatoes, shallots, garlic, ginger, green chilies, cashews and cilantro stems 20\u201325 minutes covered, until soft. Cool slightly and blend into a smooth gravy.<\/span><\/div><\/li><\/ul><\/div>

                  <\/span>Prepare The Rice:<\/span><\/h4>
                  • Gently wash the rice without breaking the grains, soak for 10\u201315 minutes, then drain. Heat ghee in a pan and add all the whole spice. Then add the soaked rice and saut\u00e9 20\u201330 seconds. Pour in 3 cups water, salt and vegetable stock cube. Bring to a boil, then cover and cook on medium to low flame until al dente. Fluff with a fork and set aside.<\/div><\/li><\/ul><\/div>

                    <\/span>Make the B\u00e9chamel Sauce:<\/span><\/h4>
                    • Melt butter on medium heat. Whisk in the flour for 1\u20132 minutes until fragrant and frothy. Slowly add the milk, whisking constantly to avoid lumps. Add herbs, sugar, salt, pepper and nutmeg. Cook until creamy and silky.<\/div><\/li><\/ul><\/div>

                      <\/span>Make the Makhani Vegetables:<\/span><\/h4>
                      • Use the same bowl where your soft vegetables were placed. Add all roasted root vegetables, chickpeas and the blended makhani gravy.<\/div><\/li>
                      • Add all the spices, ghee or butter, milk and salt. Gently mix until everything is coated in the creamy makhani sauce.<\/div><\/li>
                      • Cover and heat for 10 minutes in the oven, or cook on the stovetop for 10 minutes, or microwave 4 minutes on high. Do not overcook. Your makhani vegetables are ready.<\/div><\/li><\/ul><\/div>

                        <\/span>Layer the Biryani:<\/span><\/h4>
                        • To assemble, spread a layer of cooked rice at the bottom of your casserole and drizzle saffron milk generously on top.<\/div><\/li>
                        • Add the creamy makhani vegetables and spread evenly.<\/div><\/li>
                        • Add another layer of rice and drizzle saffron milk again.<\/div><\/li>
                        • Sprinkle a little cheese, pour the b\u00e9chamel sauce on top and spoon over the marinara sauce. Spread both sauces evenly and finish with the remaining cheese.<\/div><\/li><\/ul><\/div>

                          <\/span>Bake:<\/span><\/h4>
                          • Bake the casserole uncovered for 20 minutes at 375\u00b0F \/ 190\u00b0C in a pre-heated oven, until the cheese is golden, melted and bubbly.<\/div><\/li><\/ul><\/div>

                            Garnish & Serve:<\/h4>
                            • Garnish with fresh herbs and finely chopped thai chilies. Serve warm!<\/div><\/li><\/ul><\/div><\/div>\n
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