Veggie Biryani

Serves 4-6

Ingredients

1 cup long grain brown rice

2 tbsp. olive oil

1 large onion, thinly sliced

1 cup chopped carrot

1 green bell pepper, chopped

3 garlic cloves, rough chopped

1 bay leaf

1 tbsp. curry powder

1 tbsp. garam masala

1 tsp. ground coriander

1 tsp. chili powder

1 tsp. salt

1/4 tsp. ground cinnamon

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

1/2 cup raisins

1/2 cup roasted unsalted cashews

Chopped fresh cilantro for garnish 

Salt and pepper to taste

  1. Bring a large pot of water to a boil. Add rice, keep at a medium boil for 30 minutes, uncovered, until rice is tender. Drain excess water, put back in pot with lid on, and set aside.

  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the carrots and onion cook until slightly soft, about 5 minutes. Add the bell pepper and cook for another 5 minutes. Add the garlic and cook for 2 minutes. 

  3. Add the curry powder, garam masala, ground, coriander, ground chili powder, salt, and ground cinnamon, and cook, stirring frequently, until very aromatic, about 2-3 minutes. Add 2 tablespoons of water, and stir to scrape everything. 

  4. Add the rice and raisins to the pan and gently fold to combine. Remove from heat, cover, and let sit for 5 minutes, or until ready to serve.

  5. Serve topped with cashews and garnished with fresh chopped cilantro.

Ben Mastracco