Easy Veg. Biryani
Ingredients
Onions, Ginger & Garlic
- 2 tbsp olive oil
- 1 med red or yellow onion thinly sliced
- 1 tbsp minced ginger
- 5 cloves garlic, minced
- 1/4 cup water
Vegetables
- 1 med carrot - chopped
- 1 yukon gold potato - peeled and chopped
- 1 cup cauliflower florets
- 1/2 cup frozen eas
- 1/2 cup frozen green beans
- 15 oz can chickpeas, drained and rinsed
- 1/2 cup golden or regular raisins
Spices
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Broth and Rice
- 4 cups veg. broth
- 2 cups basmati rice, rinsed well
Instructions
- 1.) First, prepare all your ingredients. Chop all the vegetables, drain the beans and add all spices to a small bowl. This will make cooking a breeze.
- 2.) Warm the olive oil over medium-high heat in a large skillet. Add the onion and cook until translucent, stirring frequently for about 5 minutes.
- 3.) Add the ginger and garlic and sauté for 1 minute, until fragrant.
- 4.) Add the water and stir so the garlic and ginger don't burn. Add the vegetables, chickpeas and raisins, if using, and stir well.
- 5.) Now add the spices, salt and pepper and stir well, coating the vegetables.
- 6.) Pour in the vegetable broth and add the rinsed rice. Stir well, bring to a boil, them cover and turn the heat down to medium-low. Cook for 15-20 minutes, until the rice is cooked.
- 7.) Fluff the rice with a fork, then re cover the pan and let sit for 5 minutes.
- 8.) Serve with chopped cilantro and sliced almonds, if desired. Enjoy! Serve with vegan raita and naan bread.