Vegetarian Biryani
This recipe is from the cooking.com website. It's a vegetarian version of the classic Indian main dish that features basmati rice, potato, carrots and peas and plenty of aromatic and flavorful Indian spices. It's also popular in Pakistan. As a main dish, it serves 4; but as a side dish it can serve 6-8 people.
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INGREDIENTS
NutritionFor Rice
- 1 1⁄2
- 3cups water
- 1pinch salt
For Vegetables
- 1tablespoon cooking oil
- 1
- 2
- 1tablespoon grated fresh ginger
- 1⁄2teaspoon ground cumin
- 1teaspoon turmeric
- 1⁄2teaspoon curry powder
- 1⁄8teaspoon cayenne pepper
- 1
- 2
- 2cups water
- 1 1⁄2teaspoons salt
- 1(10 ounce) package frozen peas, defrosted
- 1⁄4cup plain yogurt
- 1
- 1
- 1⁄2cup cilantro leaf
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DIRECTIONS
- Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
- Meanwhile, in a large frying pan, melt the ghee (or butter) with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
- To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.
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