Vegetable Biryani
Our Indian-Tibetan friend came to our place this past Monday, this vegetarian biryani recipe was the main dish we made for him. It was quite flavorful and tasty, he certainly enjoyed it, and so did we.
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
basmati rice
|
|
| 1 | tablespoon |
vegetable oil
or ghee |
|
| 1 | pinch |
saffron threads
optional |
*
|
| 1 | pinch |
turmeric
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 ¼ | cups |
water
hot |
|
| Onion mixture | |||
| 1 | cup |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
or ghee |
|
| 1 | teaspoon |
ginger root
peeled and grated |
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 ½ | teaspoons |
coriander
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| Vegetables | |||
| ½ | cup |
water
|
|
| 1 | each |
carrots
diced |
|
| 2 | cups |
cauliflower florets
florets |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | each |
tomatoes
diced |
|
| ½ | cup |
green peas
|
|
| ⅓ | cup |
raisins, seedless
|
|
| ¾ | cup |
chickpeas (garbanzo beans)
|
|
| ⅓ | cup |
cashew nuts
in pieces, unsalted |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
basmati rice
|
|
| 15 | ml |
vegetable oil
or ghee |
|
| 1 | pinch |
saffron threads
optional |
*
|
| 1 | pinch |
turmeric
|
*
|
| 2.5 | ml |
salt
|
|
| 532 | ml |
water
hot |
|
| Onion mixture: | |||
| 237 | ml |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
or ghee |
|
| 5 | ml |
ginger root
peeled and grated |
|
| 7.5 | ml |
cumin
|
|
| 7.5 | ml |
coriander
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| Vegetables | |||
| 118 | ml |
water
|
|
| 1 | each |
carrots
diced |
|
| 473 | ml |
cauliflower florets
florets |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | each |
tomatoes
diced |
|
| 118 | ml |
green peas
|
|
| 79 | ml |
raisins, seedless
|
|
| 177 | ml |
chickpeas (garbanzo beans)
|
|
| 79 | ml |
cashew nuts
in pieces, unsalted |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
In a saucepan, sauté the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and hot water. Bring the rice to a boil, cover the pan, reduce the heat. Simmer for 20 minutes.
While the rice is cooking, sauté the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne.
Add ½ cup water, carrot, and cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes.
Stir in the pepper, tomato, peas, raisins, chickpeas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.
Mix vegetables with cooked rice. Transfer to a 2-quart casserole, cover, and bake at 350℉ (180℃) for 30 minutes.
