Recipes
Vegetable Biryani
From Vicki Rothman (Chloe's Kitchen)
2 Tablespoons canola oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger
1 teaspoon ground cumin
2 teaspoons curry powder
1 teaspoon ground cinnamon
2 teaspoons sea salt
1 1/2 cups basmati rice, rinsed in a mesh sieve and drained
1 tomato finely chopped
1 cup frozen mixed vegetables, such as peas, carrots, green beans and corn
1/2 cup raisins
1 1/2 cups water
1 1/2 cups vegetable broth.
In a large saucepan, heat oil over medium-high heat and saute onions until soft. Add garlic, ginger, cumin, curry powder, cinnamon and salt; let cook a few more minutes until fragrant. Stir in rice, tomatoes, vegetables an raisins and let cook for another minute. Add water and broth and bring to a boil. Reduce heat to low, cover and let simmer until rice is cooked and liquid is absorbed. Remove from heat and let the rice sit and steam, covered, for 15 minutes.