Recipe by - Carla -
Biriani is a classic Indian celebratory rice dish. Generally with a combination of meat, chicken, shrimp, vegetables or fish. This is a hearty and healthy vegetable version. A meal within itself.
- 1 1⁄2 cups basmati rice
- 3 tablespoons vegetable oil or 3 tablespoons ghee
- 1 pinch saffron
- 1 pinch turmeric
- 1⁄2 teaspoon salt
- 2 1⁄2 cups vegetable broth
- 1 cup chopped onion
- 2 teaspoons fresh ginger, peeled and grated
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 1⁄2 cup water
- 1 medium carrot, diced
- 2 cups small cauliflower florets
- 1 medium bell pepper, diced
- 1 tomatoes, diced
- 1⁄2 cup frozen fresh peas
- 1⁄3 cup raisins
- 3⁄4 cup canned chickpeas, rinsed and drained
- salt, to taste
- roasted cashews, for garnish
Directions See How It's Made
- Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
- Add crumbled saffron, turmeric, salt, and vegetable broth.
- Bring to a boil, cover and reduce heat; simmer for 30 minutes.
- Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
- Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
- Preheat oven to 350.
- Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
- Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
- Season with salt, to taste.
- Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
- Cover tightly with foil and bake for 30 minutes.
- Garnish with toasted cashews.