Vegetable Biryani
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A vegetarian, mixed-rice dish from the subcontinent
Ingredients
Rice
  • 1 TB ghee or butter
  • 1 cinnamon stick
  • ½ tsp each cumin and coriander seeds
  • 3 cardamom pods
  • ¼ tsp turmeric
  • 2 TB golden raisins
  • 2 TB blanched almonds or roasted pistachios
  • 1 cup Basmati rice
Vegetables
  • 2 TB ghee or butter
  • 1 yellow onion, halved and thinly sliced
  • 4 cloves garlic, minced
  • 1-inch piece ginger root, peeled and minced
  • ¼ cup golden raisins
  • 5 cardamom pods
  • 1 tsp each cumin and coriander seeds
  • 3 whole dried Indian chiles or pinch red pepper flakes (optional)
  • 3 carrots peeled and sliced
  • ½ head cauliflower cut into florets
  • 2 cups green beans trimmed and cut into two-inch pieces
  • 3 cups waxy potatoes, such as Yukon Gold, cut into bite-sized pieces
Instructions
  1. Begin by making the rice. In a medium saucepan, melt the ghee over medium heat.
  2. Add the spices, raisins and nuts and toast for two-three minutes over medium-low heat until fragrant.
  3. Add the rice and toss to coat with the fat and spices. Toast for one to two minutes.
  4. Add two cups of water and a pinch of salt and bring to a boil.
  5. Wrap the saucepan's lid in a clean dish towel and cover. Turn the heat down to a simmer and simmer rice until cooked through, about twenty minutes.
  6. After twenty minutes, turn off the heat and allow the rice to steam an additional ten minutes. Fluff with a fork and remove the cinnamon stick before combining with the vegetables.
  7. While the rice is cooking, prepare the vegetables. Melt the remaining ghee in a large, deep skillet over medium heat.
  8. Add the onion, garlic and ginger and saute over medium-low heat until softened.
  9. Add the raisins, spices and chiles, if using, and saute until fragrant.
  10. Add the carrots, cauliflower, green beans and potatoes and toss to combine.
  11. Add enough water to cover the vegetable halfway and bring to a boil over high heat.
  12. Cover and turn heat down to medium. Steam the vegetable until cooked through, fifteen to twenty minutes.
  13. Once vegetables are tender, remove the cover. If there is still a lot of water in the skillet, cook with the cover off until most of the water has evaporated.
  14. Add the cooked rice to the vegetables and stir to combine. Remove chiles if using.
  15. Taste and adjust seasonings. Serve with yogurt or raita and chopped fresh cilantro.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/02/06/better-take-vegetable-biryani/