Ingredients: |
Ingredients: 1 1/2 cups long grain or basmati rice
1 Tablespoon oil or butter
Generous pinch of Saffron
Pinch of tumeric
1/2 teaspoon salt
2 1/4 cups hot water
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1 cup chopped onion
2 Tablespoons oil or butter
2 teaspoons peeled, grated fresh ginger
1 1/2 teaspoons ground coriander
1/2 teaspoons cinnamon, heaping
Pinch of cayenne
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1/2 cup water
1 small sweet potato or 1 diced medium carrot
2 cups small broccoli and/or cauliflower
1 medium red pepper, diced
1 tomato, diced
1/2 green peas
1/3 cup raisens
3/4 cups cooked or canned chickpeas
Toasted cashews
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Directions: |
Directions:In a saucepan with a tight-fitting lid, saute the rice briefly in the 1 tablespoon oil or butter, coating each kernel. Crumble in the saffron. Add the turmeric, salt and hot water. Bring rice to a boil, cover the pan and reduce heat. Simmer for 30 minutes.
While rice is cooking, prepare the vegetables. Saute the onions in 2 tablespoons oil or butter for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon and cayenne and cook for 1 minute stirring constantly.
Add 1/2 cup water, the potato or carrot, cauliflower or broccoli. Cover pan and cook on low heat for 3 or 4 minutes. Stir in the bell pepper, tomato, peas, raisins and chickpeas. Continue to simmer until the vegetables are barely tender, adding a little more water if necessary to prevent sticking. Salt to taste.
Butter a 2 1/2 quart casserole dish and spread half the rice in the bottom. Top the rice with the vegetable mix and then the remaining rice. Cover the dish tightly and bake at 350 degrees for 30 minutes. Serve topped with nuts! Can add chicken as well. |
This recipe for Vegetable Biryani is from