The presentation is designed to resemble creepy eyeballs, making it a fun and visually striking dish for themed parties or events. While it doesn’t have a specific recipe or traditional preparation, it’s a creative way to make pasta more festive and entertaining for special occasions.

Also Read: Juicy Roast Thanksgiving Turkey

Halloween Special Eyeball Pasta Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Dinner on Halloween can be anything but regular—it’s gotta be spooky! Our classics have been Jack-‘o-Lantern Stuffed Peppers and Ghost Pizza Bagels, but now we’re obsessed with turning ordinary meatballs into scary works of art by making them look like monster eyeballs. All you need is some mozzarella (fresh works best since it’s thicker) and black olives. 

Ingredients

• 1 lb. ground beef

• 1/2 medium onion, finely chopped

• 1/4 c. Panko bread crumbs

• 2 cloves garlic, minced

• 2 tbsp. chopped fresh parsley

• 1 large egg, beaten

• Freshly ground black pepper

• Kosher Salt

• 1 lb. spaghetti

• 1 1/2 c. marinara, warmed
  Ciliegine, cut into rounds
  Black olives, sliced crosswise into rounds

Directions

• Preheat oven to 400° and line a large, rimmed baking sheet with parchment. 
• In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
• Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
• Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
• Pour warm marinara sauce over spaghetti, then scatter with meatballs.

Notes

• Use fresh mozzarella or mozzarella pearls to create the eyeballs. You’ll need one for each “eyeball.”
• Slice the black olives into thin rounds. One olive round will be placed in the center of each mozzarella ball to create the pupil.

The post Halloween Special Eyeball Pasta Recipe appeared first on RecipeWikki.

The combination of the salty ham with the sweet and spicy glaze creates a harmonious blend of flavors that’s both savory and tangy, making it a popular choice for festive occasions, particularly during the holiday season. It can be served as the centerpiece of a special meal, such as Christmas or Easter dinner, or as a tasty addition to a buffet or sandwich platter.

Also Read: Juicy Roast Thanksgiving Turkey

New Year’s Eve Special Stem ginger & mustard glazed ham recipes

Recipe by RecipeWikkiCourse: Special Days, dinnerCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

25

minutes

Cooking time

2

hours 

Calories

398

kcal

Stem ginger and mustard glazed ham is a delicious dish made with a ham that has been coated with a glaze made from stem ginger and mustard. Typically, a whole or half ham is used for this dish. It can be a cured and cooked ham, such as a smoked ham or a country ham. The ham is usually fully cooked, and this recipe involves baking or roasting it with the glaze.

Ingredients

• 5kg boneless gammon joint (smoked or unsmoked depending on your preference)

• 2l ginger beer

• 1 onion, quartered

• 2 clementines or satsumas, halved horizontally, plus a few to decorate the plate, if you like

• 20 cloves

• 3 bay leaves, plus a few to decorate the plate, if you like

• 2 tbsp English mustard

• 4 tbsp ginger syrup, plus 3-4 balls stem ginger from the same jar, thinly sliced

Directions

• Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves, and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil, and cook for 2 hrs, topping up with more water while cooking if you need to.
• Remove the ham from its cooking liquid using large tongs and leave it to cool for 10 minutes until cool enough to handle.
• Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
• Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.

Notes

• Select a ham that suits your preference, whether it’s smoked, bone-in, boneless, or a specific cut. Make sure it’s fully cooked and not overly salty, as the glaze will add saltiness.
• As the ham cooks, baste it with the pan juices or additional glaze to keep it moist and flavorful.

The post New Year’s Eve Special Stem ginger and mustard glazed ham recipes appeared first on RecipeWikki.

It’s also the perfect way to use up any Christmas leftovers and bring new life to those Twixmas meals (that no man’s land between Boxing Day and New Year’s Eve when you find yourself eating chocolate for breakfast and turkey and stuffing sandwiches for dinner). Alternatively, it would make a delicious party dish to enjoy over the festive season.

Also Read: Christmas Dinner Wellington Recipe

Christmas Nachos Recipe

Recipe by RecipeWikkiCourse: MainCuisine: InternationalDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

526

kcal

Try this clever way to use up your Christmas leftovers, including the remnants of your cheeseboard. Best enjoyed with a Boxing Day movie

Ingredients

• 6 tbsp. cranberry sauce

• 200 g tortilla chips

• 200 g cooked turkey, shredded

• 12 pigs in blankets

• 125 g sage and onion stuffing mix

• 150 g Camembert

• 50 g blue cheese (stilton or gorgonzola), crumbled

• 100 g mature Cheddar, coarsely grated

• 3 tbsp. crème fraiche 

• 20 g pecans, roughly chopped

• 1 tbsp. fresh parsley, finely chopped

Directions

• Preheat grill to high. 
• For fruitiness, mix the cranberry sauce with 3 tbsp boiling water until smooth and pourable.
• Spread the tortilla chips onto a large baking tray or ovenproof dish in an even layer. Top with the turkey, pigs in blankets, stuffing and cheese then grill for 5-8 mins until the cheese is golden and bubbling.   
• Spoon over the crème fraiche, drizzle with the cranberry sauce and sprinkle with pecans for crunch. Serve with parsley for added freshness.

The post Christmas Nachos Recipe appeared first on RecipeWikki.

The result is a colorful, fragrant, and slightly spicy side dish that complements a wide range of Spanish and Mexican meals. Whether served alongside tacos, burritos, enchiladas, or as a standalone dish, spicy Spanish rice adds depth and excitement to the dining experience. The rice absorbs the flavors of the ingredients and spices, creating a harmonious blend of savory and spicy notes. Garnished with fresh cilantro and a squeeze of lime, it’s a delicious and satisfying addition to any fiesta or family dinner, embodying the bold and zesty essence of Spanish cuisine.

Also Read: Valentines Day Special Jam Tarts Recipe

Healthy Valentine’s Day Spicy Spanish Rice Recipe

Recipe by RecipeWikkiCourse: MainCuisine: SpanishDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

194

kcal

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Ingredients

• 1 tablespoon butter

• 2 cups uncooked long-grain white rice

• ⅓ cup diced jalapeno pepper

• ⅓ cup chopped green onion

• 1 clove garlic, crushed

• 1 teaspoon chili powder, or to taste

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ½ teaspoon chipotle chile powder, or to taste

• ½ teaspoon cayenne pepper, or to taste (Optional)

• 2 ¼ cups chicken stock

• ½ cup tomato sauce

Directions

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into the rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn the heat off and leave the pot covered on the burner for 8 minutes. Remove the cover and fluff the rice with a fork.

Notes

• Short-grain rice, such as Arborio or Valencia rice, is often used for Spanish-style rice because it absorbs flavors well and becomes creamy when cooked.
• The base of many Spanish rice dishes is the sofrito, which consists of sautéed onions, garlic, and bell peppers. Cook these ingredients until they are soft and fragrant before adding other components.

The post Healthy Valentine’s Day Spicy Spanish Rice Recipe appeared first on RecipeWikki.

Preheat your oven to a toasty temperature and roast the vegetables until they turn golden brown and slightly caramelized around the edges. The roasting process intensifies their taste and creates a tantalizing aroma that fills your kitchen. The result is a colorful medley of tender and savory vegetables, perfect as a side dish or a main course accompanied by whole grains or protein.

Remember to experiment with different vegetable combinations and herbs, such as rosemary or thyme, to add depth to your roasted summer vegetables. This dish is not only delicious, but it also provides a nutritious boost, as the vegetables retain their vitamins and minerals throughout the roasting process. So, take advantage of the bountiful summer harvest and enjoy the flavors of nature’s bounty on your plate!

Also Read: Sunday Special Perfect roast leg of lamb Recipe

Vegetarian Sunday Special Roasted summer vegetables Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

198

kcal

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously.

Ingredients

• 3 tbsp olive oil

• 1 aubergine, cut into chunks

• 2 mixed-colored peppers, such as orange and red, cut into chunks

• 1 red onion, cut into wedges

• 2 courgettes, cut into chunks

• 4 garlic cloves, smashed

• 3 sprigs of thyme

• 200g cherry tomatoes

• handful of basil leaves

• zest of 1 lemon

• 50g feta, crumbled

Directions

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

The post Vegetarian Sunday Special Roasted summer vegetables Recipe appeared first on RecipeWikki.

Vegan mushroom rolls are a delicious and healthy snack that’s perfect for any occasion. They’re easy to make, packed with flavor, and loaded with nutrients. Whether you’re a vegan or just looking to add more plant-based options to your diet, these mushroom rolls are sure to satisfy your cravings. So, next time you’re in the mood for a tasty and healthy snack, give these vegan mushroom rolls a try. Your taste buds and your body will thank you!

Also Read: Bonfire Night Special Sausage wraps Recipe

Vegan Mushroom Rolls Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

189

kcal

“This is my twist on classic sausage rolls, with a herby mushroom filling surrounded by golden puff pastry ”

Ingredients

• 1 onion

• 2 stalks of celery

• olive oil

• 500 g chestnut mushrooms

• 2 cloves of garlic

• 1 tablespoon Dijon mustard

• 100 ml white wine

• sea salt

• freshly ground black pepper

• 80 g fresh white breadcrumbs

• ½ bunch of fresh flat-leaf parsley

• 2 sprigs of fresh thyme

• 2 sheets of ready-rolled puff pastry , (640g) (we used Jus Rol)

• almond milk

• 2 teaspoons sesame seeds

Directions

• Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
• Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.
• Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.
• Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.
• Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.
• Brush the almond milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.
• Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.

Notes

• Use high-quality puff pastry sheets: The success of your vegan mushroom rolls largely depends on the quality of the puff pastry sheets you use. Look for a brand that is made with simple, wholesome ingredients and has a light, flaky texture.
• Sauté the mushrooms properly: To ensure that your mushroom filling is flavorful and not too watery, it’s important to sauté the mushrooms until they are golden brown and any excess liquid has evaporated.

The post Vegan Mushroom Rolls Recipe appeared first on RecipeWikki.

Also Read: Makhni Paneer Biryani Recipe

Souvlaki (Greek Chicken Kebabs) Recipe

Recipe by RecipeWikkiCourse: MainCuisine: GreeceDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

300

kcal

Souvlaki is a popular street food all around Greece. Literally meaning ‘meat on skewers’, these are succulent kebabs loaded with fresh flavors of lemon, garlic and rosemary.

Ingredients

• The Marinade:

• 500 gms chicken thighs, boneless

• 2 tsp minced garlic

• 1 sprig fresh rosemary leaves

• 1 tsp salt

• Freshly ground black pepper

• 1/2 tsp paprika powder

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• Others:

• 6 Wooden or metallic skewers

• Olive oil

Directions

• Cut the chicken into 2” squares and place in a large bowl. Make the marinade by combining all the remaining ingredients in a bowl and whisking together.
• Add the chicken to the bowl and use your hands to massage the marinade into the chicken. Cover with cling wrap and leave in the fridge for 2-3 hours or overnight for the flavors to seep into the chicken.
• Soak 6 wooden skewers in water for 10 minutes to prevent them from burning when exposed to heat. Skewer 3-4 chicken pieces on each stick.
• Heat a griddle pan or non-stick pan on a high flame and brush olive oil. Sear the chicken skewers on one side for 4-5 minutes till browned and flip to cook on the other side for 3-4 minutes till browned. Spoon over any remaining marinade while the chicken is cooking.
• Serve the chicken on or off the skewers, with some flatbreads and Greek Salad
  

Notes

• Marinate the chicken up to a day ahead and grill in a jiffy for a weekday dinner. The leftover chicken stays well till the next day in the refrigerator.

The post Souvlaki (Greek Chicken Kebabs) Recipe appeared first on RecipeWikki.

To create this Southern delicacy, fresh okra pods are sliced and combined with a medley of seasonings, including salt, black pepper, and a hint of cayenne for that extra kick. The okra is then lightly coated in cornmeal or flour, adding a crispy outer layer when fried to perfection.

The result? A plate full of golden-brown okra bites that are as inviting as a sunny summer day! Whether enjoyed as an appetizer, a side dish, or even a main course, Southern style okra is sure to leave taste buds dancing with delight.

Also Read: Seared Duck Breast Recipe

Southern Style Special Okra Recipe

Recipe by RecipeWikki

Servings

2

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

255

kcal

A south inspired dish with lady fingers, coconut and a few spices, Southern style okra is perfect for a light lunch paired with chapati. This is a quick and easy bhindi recipe that can be prepared in absolutely no time so you can even pack this okra dish for tiffin.

Ingredients

• Refined oil

• 250 gms okra or lady finger

• 1 tsp mustard seeds

• 1 tsp fenugreek seeds

• 1 onion , chopped

• 2 Garlic cloves, chopped

• 2 Green chilies (slit)

• A pinch of turmeric powder

• Red chili powder

• 1 tsp coriander powder

• Water

• 3 tsp tamarind extract

• 10 gms jaggery, chopped

• Coriander leaves

• coconut, grated

• to taste Salt

Directions

• Drizzle a pan with 1 1/2 tsp of refined oil. Add okra, season it with salt and let it fry.
• Heat another pan and drizzle it with 2 tsp of oil.
• Add mustard seeds, fenugreek seeds and fry them.
• Add onion, garlic and green chillies to the pan and saute it.
• Add fried okra to the pan.
• Season it with salt, turmeric and red chili powder and coriander powder.
• Sprinkle little water to create the steam.
• Cook for 7-8 minutes
• Add tamrind extract & jaggery.
• Cook the okra in low heat for 2-3 minutes.
• Finish it off with fresh coriander leaves and some grated coconut.

The post Southern Style Okra Recipe appeared first on RecipeWikki.

In this recipe, a delicate mixture of spinach, feta cheese, onions, and aromatic herbs dances atop a crispy flour tortilla. The sheet pan acts as a canvas, allowing these flavors to intertwine and form a symphony of taste.

As the oven works its magic, the quesadillas transform into golden delights, their edges gloriously crisp and the cheese within perfectly melted. The first bite reveals a delightful medley of tangy feta, earthy spinach, and the subtle warmth of the tortilla. It’s a celebration of flavors in each mouthful!

Also Read: Chili Cheese Sweet Potato Casserole Recipe

Sheet-Pan Spanakopita Quesadillas

Recipe by RecipeWikkiCourse: LunchCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

455

kcal

This innovative recipe, which combines the savory spinach filling from classic Greek spanakopita and the format and toppings of a great quesadilla. It’s reimagined on a sheet pan and is perfect for a crowd. You’ll skip spanakopita’s standard phyllo dough wrapper and instead use tortillas to make a large-scale quesadilla that bakes in the oven (rather than on the stovetop).

Ingredients

• 2 (10-oz.) packages frozen chopped spinach, thawed, drained

• 2 tbsp. extra-virgin olive oil, plus more for brushing

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 4 oz. crumbled feta (about 1 c.)

• 1 tbsp. chopped fresh dill

• 1/2 tsp. finely grated lemon zest

• 1/2 tsp. kosher salt

• 8 (8″) flour tortillas

• 12 oz. shredded Mexican blend cheese (about 3 c.), divided

• Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving

Directions

• Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
• In a medium skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add garlic and cook, stirring, until light golden and fragrant, about 1 minute more. Scrape onion mixture into bowl with spinach.
• Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.
• Arrange tortillas on a work surface and brush one side with oil. Arrange 6 tortillas oiled side up on a rimmed baking sheet so one-quarter to one-half of each tortilla hangs over the sides (they should just slightly overlap in the center).
• Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.
• Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.
• Place a second baking sheet on top of tortillas (to help quesadilla hold its shape). Bake until tortillas are beginning to turn crispy, 18 to 22 minutes. Remove top baking sheet and continue to bake until tortillas are golden and crispy, 9 to 11 minutes more.
• Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.

Notes

• You can use this large-scale sheet pan format with other quesadilla fillings too. We love straightforward chicken and beef, but more creative fillings like our chicken cordon bleu quesadillas would also be delicious.

The post Sheet-Pan Spanakopita Quesadillas appeared first on RecipeWikki.

How to make vegetable biryani?

Usually the vegetables are cooked separately while the rice is soaked and par-cooked. The yogurt-coated spiced vegetables are then layered between the rice and steamed all together. A saffron liquid is poured over, then the dish is topped with caramelized red onions. Spices such as cinnamon sticks, bay leaves, and cloves will complement the dish too, which we’ve included in the recipe—but you can choose your own adventure and use up what you have on hand. 

Also Read: Sheet-Pan Spanakopita Quesadillas

Vegetable Biryani Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4-6

servings

Prep time

25

minutes

Cooking time

1

hour 

35

minutes

Calories

444

kcal

There are so many different ways you can make and serve this Indian dish, and the ingredients and technique can also vary per region. For ours, we’ve removed the meat, making this a stellar vegetarian main (and a great way to use up any extra veggies you’ve got!)

Ingredients

• RICE:

• 1 c. basmati rice

• 1/4 c. whole milk

• 1/8 tsp. saffron threads

• 4 green cardamom pods

• 4 whole cloves

• 1 (3″) cinnamon stick 

• 1 bay leaf 

• 1 1/2 tsp. kosher salt

• 1/2 tsp. cumin seeds

• VEGETABLES:

• 1/4 c. ghee or neutral oil, divided 

• 1 medium red onion, thinly sliced

• 1 1/2 tsp. kosher salt, divided  

• 3 green cardamom pods

• 3 whole cloves 

• 1 (3″) cinnamon stick 

• 1 bay leaf

• 1 1/2 tsp. garam masala

• 1 tsp. ground turmeric 

• 1/2 tsp. cumin seeds 

• 1/2 tsp. freshly ground black pepper

• 1/8 tsp. cayenne pepper (optional)

• 1 medium Yukon gold potato, peeled and cut into 1/2″ pieces

• 1 c. small cauliflower florets

• 1 medium carrot, peeled and cut into

• 1/2″ pieces

• 5 cloves garlic, finely chopped  

• 2 tsp. finely chopped peeled ginger 

• 1/2 c. whole-milk Greek yogurt

• 2 tbsp. fresh lime juice

• 1 tbsp. chopped fresh mint 

• ASSEMBLY

• 1/4 c. chopped dried apricots 

• 1/4 c. chopped roasted cashews 

• 1 tbsp. chopped fresh mint

Directions

• RICE:
  Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
• Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use. 
• Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
• Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
• VEGETABLES:
• In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
• In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
• ASSEMBLY
• In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
• Drizzle with saffron milk. Top with cashews, apricots, and mint. 

The post Vegetable Biryani Recipe appeared first on RecipeWikki.