Vegetable Biryani
"I found this recipe in with some new cookware."
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 cup cauliflower, cut into small chunks
- 2 medium carrots, diced
- 1 cup French style green bean, cut into 1-inch pieces
- 1 cup green peas
- 4 tablespoons vegetable oil
- 1⁄2 teaspoon mustard seeds
- 2 green chilies, finely sliced
- 1 teaspoon cinnamon
- 1 teaspoon caraway seed
- 4 cloves
- 1⁄2 teaspoon pepper
- 1 onion, finely sliced
- 2 cups basmati rice
- 3 3⁄4 cups water
- 1 pinch salt
- 3 tablespoons dried fruit
- 3 tablespoons cashew nuts
directions
- Cut all the vegetables (except beans) into small pieces and fry in 3 tbsp oil. Add the green peas and fry for 1 minute. Remove the vegetables and set aside.
- Add 1 tbsp of oil to the pan and fry the mustard seeds, green chilis, cinnamon, caraway seeds, cloves, and pepper. Stir for half a minute. Add onions and saute for one minute until they are translucent and coated with the spices. Set aside.
- Rinse the rice. Add the rice and water in a sauce pan with a pinch of salt. Stir in 2 tsp of the dry fruit. Cook until the rice is done.
- Add rice to all the vegetables, including the onions. Garnish with the rest of the dry fruit and the cashews.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
