Vegetable Biryani

Since, I learned to appreciate vegetables, I look for dishes like this one.  The variety of veggies that can be used makes it pleasing to a majority of people.  Use your imagination and see what happens..  I saw this recipe on The Veggie Table.  I believe it comes from the Moosewood books, originally.

Recently, I have been cautiously making dishes from India and loving them.  I still do not know enough about Indian cooking to jump in but I can follow recipes.  I stayed pretty close to this one although I was missing a few ingredients.

 Vegetable Biryani  (adapted)

Ingredients:

1½ cups brown rice (Basmati),   

3 tablespoons Canola oil,  

pinch turmeric,   

½ teaspoon salt,

2¼ cups hot water, 

1 cup chopped onions,  

2 teaspoons fresh ginger -  peeled and grated,  

1½ teaspoon ground cumin, 

1½ teaspoons ground coriander,  

½ teaspoon cinnamon, 

 pinch of cayenne, 

½ cup water,

1 small sweet potato -  peeled and diced, 

2 cups small cauliflower florets,  

1 medium bell pepper - diced,  

1 tomato, diced, 

½ cup frozen peas,  

1/3 cup raisins,  

3/4 cup canned garbanzo beans.

Method:

Heat 1 tablespoon oil and add rice.

Sauté briefly, stirring to completely coat each grain.

Add , turmeric, salt, and hot water.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

Heat remaining 2 tablespoons oil over medium-high heat and sauté onions for 5 minutes.

Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.

Preheat oven to 350 degrees F.

Add ½ c water, sweet potato and cauliflower. Cover, reduce heat, and cook 3-4 minutes.

Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.

Spray 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.

If you like vegetables, this is very likely a dish, for you.