Vegetable Biryani

This weekend I had the craving for my good old Indian food! Since I've made most dishes I like, I quickly realized I actually hadn't made one of my favorites: Vegetable Biryani.   Vegetable Biryani is basmati rice, seasoned with Indian spices and mixed with vegetables (usually peas and cauliflower).  I served this alongside some grilled Chicken Tandoori and grilled homemade naan! You can find those recipes here.

Vegetable Biryani

1.5 cups basmati rice
1 large onion

4oz. can Green Chilis

1 large tomato
2 Cups Green Peas (fresh or frozen)
1 medium sized cauliflower, washed and cut into florets (around 4 cups)


The Masala:

 
1/2 tsp cumin
1 tsp coriander powder
A pinch of turmeric
1 tsp ginger garlic paste
1 heaping tbsp of garam masala
Salt to taste

> Chop up your onion...

 > Open your can of Green Chilies (you can obviously use fresh Chilies, I just couldn't find them)

 > In a pot, melt 2 tbsp of Butter and start to saute your onion and green chilies.  You're going to saute these for about 20 minutes -- you want them super translucent and soft.

 > Meanwhile, cook your rice.  Bring 5 cups of water to a boil, add 1.5 cups of rice, reduce heat to a simmer, and cook until there's no water left.

 > Once your onions/chilies are cooked down, add your spices, ginger garlic paste and tomato (I transferred all this to a large skillet at this point)

> Cook for about 10 minutes, then add in your cauliflower and peas -- you can use any vegetables you want....carrots, broccoli, etc.

 > Once the vegetables are cooked, you can add in your rice.  Stir well so that the rice is coated in all the spices.

 And you've now got Vegetable Biryani!  This recipe makes A TON of food - enough for at least 6 people.

 

Check above for the link to my naan recipe -- this time instead of baking it, I grilled it which was SO much better than baking! :)

Enjoy!!

 Some snaps from the weekend

Yours truly - rockin' my William Sonoma Apron!