Vegetable Biryani

4 Jun

This delightfully spiced, aromatic vegetarian dish can be served as either a main course or a side dish.  The bounty of vegetables, and especially the potatoes, makes it filling enough for a full meal.  I loved the fragrant spice of this dish, especially the mild heat from the chili powder.  The tumeric gave everything a lovely yellow hue.  Plus, this dish was amazingly healthy, with zero added fat and several servings of vegetables.  I’m glad I planned for a lot of extras, because I have a feeling this is going to make for some excellent lunch leftovers.

Vegetable Biryani

Adapted from Fat-Free Cooking (Eating for Health) by Anne Sheasby

1 cup jasmine rice

2 whole cloves

1/4 tsp. ground cardamom

2 cups homemade vegetable stock

2 cloves garlic

1 small onion, roughly chopped

1/2 tsp. ground cumin

1/2 tsp. ground tumeric

1/2 tsp. chili powder

1/4 cup fresh cilantro

1 large potato, cut into 1″ cubes

1 cup carrots, chopped

1/2 head cauliflower, broken into florets

1 cup green beans, trimmed and cut into 1″ lengths

1 tsp. ground coriander

2 tbs. lime juice

Kosher salt and freshly cracked black pepper

Preheat oven to 350º.

Put the rice, cloves, and cardamom into a large saucepan.  Add stock and bring to a boil over medium-high heat.  Reduce heat, cover, and simmer for 20 minutes or until stock has been absorbed.

Meanwhile, add garlic cloves, onion, cumin seeds, turmeric, chili powder, cilantro kosher salt, and freshly cracked black pepper into a food processor or blender with about 2 tbs. water.  Blend until a smooth paste forms.

Add paste, potato, carrots, cauliflower, green beans and about 1/4 cup water to a large sauce pan.  Place over low heat and cook 10-12 minutes, stirring occasionally.  Add the ground coriander.

Remove the cloves from the rice.  Transfer the vegetables to a casserole dish and top with the rice.  Add lime juice.  Cook 25  minutes until the vegetables are tender.  Fluff with a fork and serve.

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