Vegetable Rice Biryani Recipe
Rice Biryani is a great and complete vegetarian main course.
Rice Biryani is so fragrant, with all the deliciously aromatic ingredients that go in. And fun too! Although Rice Biryani needs no help from meat or poultry to be delicious, don’t hesitate to throw in any leftover chunks of cooked chicken or meat that might need using up.
I also used to think that rice is rice, until I found dozens of different varieties, at specialty food stores (Fairway, Zabar’s, Kalustyans, etc…) I urge you to make a visit to any one of them, and treat yourself! Or best of all: Go online!
- 1/4 cup olive oil
- 1 large onion
- 1 inch piece ginger
- 1 tablespoon lemongrass powder
- 1 tablespoon turmeric
- 2 cups basmati or other interesting rice (red, jasmine etc…)
- 4 cups water
- 1/4 cup coconut milk
- Salt to taste
- 2 cups frozen peas
- 2 cups frozen small cauliflower florets
- 1/2 cup raisins
- 1/3 cup roasted peanuts or cashews, chopped
- 4 scallions, sliced very thin
Heat the oil in a large skillet. In a food processor, coarsely grind the onion and ginger, and add to the skillet, with the lemongrass and turmeric, and sauté just 1 -2 minutes, until just fragrant. Add the rice, water, coconut milk and salt, and bring to a boil. Reduce to medium and cook covered 15 minutes. Add all but last 2 ingredients and cook 5 more minutes. Just before servings, stir in the nuts and scallions. Serve the rice biryani hot.
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