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Vegetable Biryani
Ingredients
2 cups
white basmati rice
2 tablespoons
olive oil
1 large
onion, thinly sliced
1
red bell pepper, thinly sliced
1 cup
diced carrot
4
garlic cloves, rough chopped
2 teaspoons
fresh ginger, grated
2 teaspoons
ground cumin
2 teaspoons
coriander
1 teaspoon
garam masala
1/2 teaspoon
ground cinnamon
1/4 teaspoon
cardamom
1/4 teaspoon
ground turmeric
2
bay leaves
1
star anise pod (optional)
4 cups
veggie stock
3/4 teaspoon
salt
1 can
chickpeas, drained, rinsed
1/2 cup
raisins
1/4 cup
cashews
chopped parsley or cilantro
for garnish
Instructions
1
Add spices and bay leaf, and stir one minute, toasting the spices. Remove one cup of the mixture and set aside.
2
Add the rice and saute it with the veggies for one minute. Add the veggie broth and salt, stir.
3
Top with drained chickpeas, raisins, and the cup of veggies you set aside. Bring to a boil over high heat, then gradually lower heat to medium-low, maintaining its simmer. When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
4
Simmer on medium-low, 15 to 20 minutes or until the rice has soaked up the liquid. Take a quick peek, if done, replace the lid, turn the heat off, and let stand for 5-10 minutes.
5
While it is simmering, make the Cilantro Mint Chutney!,
6
Uncover the Biryani and fluff up with a fork. Top with the toasted cashews and cilantro.
7
Serve with optional Chutney.
Notes
Nutrition Facts
(per serving)
Calories:
385 calories
Servings:
6 servings
Carbohydrates:
73.6 g
Fat:
6.8 g
Fiber:
5.5 g
Protein:
8.6 g
Sugar:
10.2 g
Meal Effort
Preparation:
15 minutes
Cook:
20 minutes
Total:
35 minutes