Baked Biryani Casserole
Baked Biryani Casserole ✨A cozy twist on traditional biryani, layered and baked like a festive casserole, this bold, colorful dish is the perfect centerpiece for Thanksgiving!
With roasted veggies, a rich makhani gravy, and a decadent topping of béchamel, marinara, and cheese, this showstopper dish is made to impress at any holiday table.
Ingredients
Rice:
- 1 1/2 cups rice
- 3 cups water
- 2 tsp ghee
- 1-2 bay leaves
- 1 big black cardamom
- 3-4 green cardamoms
- 4-5 cloves
- 1 small cinnamon sticks
- 1 vegetable stock cube
- salt , to taste
Root Vegetable Tray:
- 3 ½ - 4 cup root vegetables , chopped. I used potatoes, butternut squash, sweet potatoes or pumpkin, purple potatoes, carrots
- 1 - 1 ½ ghee , or oil
- fresh herbs , I used sage leaves, rosemary, thyme
- black pepper , to taste
Soft Veggie Baking Dish:
- 1 medium green zucchini , chopped
- 1 medium yellow zucchini , chopped
- 1 cup mixed color bell peppers , cubed
- 2 medium red onions , cubed
- 1 – 1 ½ tsp oil
- salt , to taste
- black pepper , to taste
Makhani Gravy Base Baking Dish:
- 3 medium tomatoes , cut into chunks
- 3 small shallots (onions) , cubed
- 7–8 pods garlic
- 1 inch ginger
- 3–4 green chilies
- 3 tbsp cashews
- cilantro with tender stems
Béchamel Sauce:
- 2 tbsp butter
- 2 ½ tbsp all purpose flour
- 3 cups milk
- 1 tbsp dried herbs , I used Italian seasoning
- 1 ½ tsp sugar
- salt , to taste
- black pepper , to taste
- pinch nutmeg powder , optional
Makhani Vegetables:
- 3/4 cup cooked chickpeas (garbanzo beans)
- 1 tsp turmeric powder
- 2 ½ tsp coriander powder
- 1 tsp biryani masala , or garam masala
- 2 tsp red chilli powder
- 2 tsp kasoori methi , crushed
- 2 tbsp ghee , or butter
- 1 cup milk
- salt , to taste
Layering:
- 15-20 strands saffron , mixed with 4 tbsp milk
- 1 cup cheese , any melty cheese
- 1/2 cup marinara sauce , store-bought
- fresh herbs , for garnish
- thai red or green chilies , finely chopped for garnish
Instructions
Roast Everything:
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Preheat the oven to 375°F / 190°C.
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Root Vegetables: Spread all the root vegetables and apple on a tray. Drizzle with ghee or oil, add herbs and pepper. Roast 10 minutes uncovered, then 10–15 minutes covered, then 10–15 minutes uncovered again until tender and caramelized.
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Soft Vegetables: Roast zucchini, onions and peppers 15–20 minutes covered, until soft but not mushy.
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Gravy Base: Roast tomatoes, shallots, garlic, ginger, green chilies, cashews and cilantro stems 20–25 minutes covered, until soft. Cool slightly and blend into a smooth gravy.
Prepare The Rice:
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Gently wash the rice without breaking the grains, soak for 10–15 minutes, then drain. Heat ghee in a pan and add all the wholes spices. Then add the soaked rice and sauté 20–30 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.
Make the Béchamel Sauce:
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Melt butter on medium heat. whisk in the flour for 1–2 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.
Make the Makhani Vegetables:
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Use the same bowl where your soft vegetables were placed. Add all roasted root vegetables, chickpeas and the blended makhani gravy.
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Add all the spices, ghee or butter, milk and salt. Gently mix until everything is coated in the creamy makhani sauce.
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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.
Layer the Biryani:
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To assemble, spread a layer of cooked rice at the bottom of your casserole and drizzle saffron milk generously on top.
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Add the creamy makhani vegetables and spread evenly.
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Add another layer of rice and drizzle saffron milk again.
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Sprinkle a little cheese, pour the béchamel sauce on top and spoon over the marinara sauce. Spread both sauces evenly and finish with the remaining cheese.
Bake:
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Bake the casserole uncovered for 20 minutes at 375°F / 190°C in a pre-heated oven, until the cheese is golden, melted and bubbly.
Garnish & Serve:
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Garnish with fresh herbs and finely chopped thai chilies. Serve warm!
Recipe Video
Recipe Notes
- Choose your vegetables: Root veggies like potatoes, pumpkin, squash and carrots roast beautifully and hold their shape.
- Keep the rice al dente: This prevents it from getting mushy once baked with sauces.
- Béchamel adds structure: It helps the casserole bake into creamy, sliceable layers without falling apart.
- Adjust spices to your taste: Increase or reduce the spices depending on your heat preference.
- Great for make-ahead: Assemble the entire casserole (except baking), refrigerate overnight and bake before serving.