Staton Family Recipes

Vegetable Biryani Recipe

Name: Vegetable Biryani Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vegetarian
Ingredients: 2 cups white basmati rice (see notes for brown basmati); 2 tablespoons olive oil (or sub ghee or coconut oil); 1 large onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 cup diced carrot (or use match sticks); 4 garlic cloves, rough chopped; 2 teaspoons fresh ginger, grated or use ginger paste; 1 tablespoon cumin (or whole seeds); 1 tablespoon coriander (or whole seeds, cracked open); 1 teaspoon chili powder; 1 teaspoon cinnamon (or one cinnamon stick); 1/2 teaspoon cardamom (or 3 crushed cardamom pods); 1/2 teaspoon ground turmeric; 2 bay leaves; 1 star anise pod (optional); 4 cups veggie stock (or chicken stock); 3/4 teaspoon salt, more to taste; 1 can chickpeas, drained, rinsed; 1/2 cup raisins; Garnish: 1/4 cup cashews and chopped parsley or cilantro

6 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

2 cups white basmati rice (see notes for brown basmati)

2 tablespoons olive oil (or sub ghee or coconut oil)

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup diced carrot (or use match sticks)

4 garlic cloves, rough chopped

2 teaspoons fresh ginger, grated or use ginger paste

1 tablespoon cumin (or whole seeds)

1 tablespoon coriander (or whole seeds, cracked open)

1 teaspoon chili powder

1 teaspoon cinnamon (or one cinnamon stick)

1/2 teaspoon cardamom (or 3 crushed cardamom pods)

1/2 teaspoon ground turmeric

2 bay leaves

1 star anise pod (optional)

4 cups veggie stock (or chicken stock)

3/4 teaspoon salt, more to taste

1 can chickpeas, drained, rinsed

1/2 cup raisins

Garnish: 1/4 cup cashews and chopped parsley or cilantro

Directions

Soak rice in a bowl of hot water while you prep ingredients.

In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes. Remove one cup of the mixture and set aside.

Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie broth and salt.

Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.

While it is simmering make the Cilantro Mint Chutney

Uncover the Biryani and fluff up with a fork. Top with the toasted cashew and cilantro.

Serve with optional Chutney.

Nutrition

Serving Size

1 ¼ cups

Calories

385

Total Fat

6.8 g

Saturated Fat

0.9 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

416.2 mg

Total Carbohydrate

73.6 g

Dietary Fiber

5.5 g

Total Sugars

10.2 g

Protein

8.6 g