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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Veggie Biryani Recipe

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This recipe for Veggie Biryani is from Our Complete Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 c olive oil
1 large onion, cut lengthwise into 1/4-inch strips
5 fresh curry leaves (use cumin seeds or powder if unavailable) About 1 t powder substitute
2 chopped tomatoes
1 cup basmati rice
4 oz of green beans, about cup I steam first and then add (can substitute one can cut green beans)
2 large carrots, cut into 1/2-inch slices
1 russet potato
1 sweet potato
1/2 c thawed green peas
1 t chile powder (not to confuse with chili powder, if unavailable, use 1/4 - 1/2 t cayenne pepper)
1 t biryani masala powder (if unavailable, use garam masala)
1 t salt
2 c water
1/2 c chopped fresh cilantro

Directions:
Directions:
1 - Heat oil in large pot, cook onion and curry leaves (or cumin), until onion is dark brown
2 - Add tomato and cook 5 minutes, stirring occasionally
3 - Meanwhile, put rice in bowl add water to cover, soak 10 minutes then drain well
4 - Add beans, carrots, potatoes, peas, chile powder (cayenne), biryani masala (garam masala), and salt to onion mixture
5 - Cook, stirring occasionally, 2 minutes. Stir in the 2 c water and drained rice.
6 - Bring all to a boil. Reduce heat to low and cook, covered, until water is absorbed. About 30 minutes
7 - Stir in cilantro, let stand, covered 10 minutes.

 

 

 

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