Veg Biryani

A South Asian dish with many regional variations, this vegetable-based version is packed with flavor. Feel free to leave out or add extra vegetables that you have on hand.

Ingredients:

3 cups basmati rice

6 cups water

2½ tsp. salt

3 tbsp. cooking oil

3 cloves garlic, peeled and minced

2 medium onions, peeled and thinly sliced

1 tbsp. ginger, peeled and grated

2 cups cauliflower, chopped into bite-sized pieces

2 cups potatoes, chopped into bite-sized pieces

2 cups carrots, grated (about 2 medium carrots)

2 cups fresh or frozen peas

½ cup fresh cilantro, chopped

½ cup fresh mint leaves, chopped

2 medium tomatoes, chopped

1 tsp. ground coriander

¼ tsp. ground cloves

¼ tsp. ground cinnamon

2 tsp. chili powder

1 tsp. garam masala

1 bay leaf

1-2 serrano peppers (optional)

2 tsp. ghee OR olive oil

½ cup raisins

½ cup roasted sunflower seeds (optional)

Equipment:

Saucepan
Measuring cups and spoons
Peeler
Cutting board
Kitchen knife
Large pot with a lid

Ingredients:

3 cups basmati rice

6 cups water

2½ tsp. salt

3 tbsp. cooking oil

3 cloves garlic, peeled and minced

2 medium onions, peeled and thinly sliced

1 tbsp. ginger, peeled and grated

2 cups cauliflower, chopped into bite-sized pieces

2 cups potatoes, chopped into bite-sized pieces

2 cups carrots, grated (about 2 medium carrots)

2 cups fresh or frozen peas

½ cup fresh cilantro, chopped

½ cup fresh mint leaves, chopped

2 medium tomatoes, chopped

1 tsp. ground coriander

¼ tsp. ground cloves

¼ tsp. ground cinnamon

2 tsp. chili powder

1 tsp. garam masala

1 bay leaf

1-2 serrano peppers (optional)

2 tsp. ghee OR olive oil

½ cup raisins

½ cup roasted sunflower seeds (optional)

Equipment:

Saucepan
Measuring cups and spoons
Peeler
Cutting board
Kitchen knife
Large pot with a lid

Directions:

  1. Wash, rinse and strain the rice. Combine with 6 cups of water and 1 tsp. salt in a sauce pan and place over high heat. Bring to a boil, then adjust the heat to low and add the lid.
  2. Simmer the rice for 7 minutes (25 for brown basmati rice) until 80% cooked. Then remove from heat and cool for 5 minutes (10 for brown) with the lid still on before spreading onto a baking sheet with any remaining water. Set aside.
  3. Wash and prepare the produce by peeling, slicing, chopping and mincing them as noted in the ingredients list.
  4. In a large pot with a lid, heat remaining oil over medium heat. Once hot, carefully add the sliced onions, listening for the sizzling sound. Fry for 10-15 minutes, or until golden brown.
  5. Add ginger and garlic and stir in the pan for another minute.
  6. Add all the remaining vegetables, fresh cilantro, and mint and roast for 2-3 minutes.
  7. Add the chopped tomatoes, ground coriander, cloves, cinnamon, chili powder, and remaining salt and cook for 15-20 minutes, or until the vegetables are fully cooked.
  8. Add the garam masala and bay leaf to the cooked veggies and stir for another 2-3 minutes.
  9. Tuck the whole serrano pepper into the vegetables and then spread the par cooked rice evenly on top. Drizzle the ghee over the rice.
  10. Cover the pot with a lid, reduce the heat to low and leave for about 15-20 minutes, or until the rice is done.
  11. Mix in raisins and sunflower seeds before serving.

Adapted from My Food Story