Vegetable Biryani (#1368)

Serves
Ready
6
1.2
Hours
Prep
Cook
15
Minutes
1
Hours
Categories
Indian Main Vegetarian
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Ingredients

  • 1 1/2 cups Basmati Rice
  • 1 Tbsp Vegetable Oil or ghee
  • 1 pinch Saffron Threads optional
  • 1 pinch Turmeric
  • 1/2 tsp Salt
  • 2 1/4 cups Water hot

Onion Mixture

  • 1 cup Onions chopped
  • 2 tablespoons Vegetable Oil or ghee
  • 1 tsp Ginger Root peeled and grated
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1 pinch Cayenne Pepper

Vegetables

  • 1/2 cup Water
  • 1 Carrots diced
  • 2 cups Cauliflower Florets florets
  • 1 Green Bell Peppers diced
  • 1 Tomatoes diced
  • 1/2 cup Green Peas
  • 1/3 cup Seedless Raisins
  • 3/4 cup Chickpeas (Garbanzo Beans)
  • 1/3 cup Cashew Nuts in pieces, unsalted
  • 1 Salt to taste

Directions

  1. 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 the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes.
  2. While the rice is cooking, sauté the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.
  3. Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350° f (180° c) for 30 minutes.
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