Garden Biryani

Recipe Ingredients

4 tablespoons	60ml	Mild, light-flavored olive oil
1		Onion - chopped
1		Garlic clove - minced
1		Red or green bell pepper - cut into 1" pieces (small)
2 cups	320g / 11oz	Raw brown rice
1 teaspoon	5ml	Minced fresh ginger root
1/4 teaspoon	1.3ml	Ground cloves
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin
4 cups	948ml	Boiling water
1 cup	160g / 5.6oz	Fresh or frozen green beans - cut in 1 1/2" pieces
1 cup	110g / 3.9oz	Strip-cut carrots - 1 1/2" strips
3/4 cup	109g / 3.8oz	Broccoli florets
3/4 cup	109g / 3.8oz	Cauliflower florets
1 cup	146g / 5.1oz	Diced potato
1/2 cup	118ml	Fresh or frozen green peas
1/2 cup	118ml	Unsalted peanuts or cashews

Recipe Instructions

Heat 3 tablespoons of the olive oil in a large heavy saucepan over medium heat. Saute the onion, garlic, and red or green pepper for 5 minutes. Add the rice and stir until it is coated with oil.

Add the ginger, cloves, cinnamon, cumin, and stir over medium heat for 2 minutes.

Add the boiling water. As soon as the water returns to a boil, add the green beans, carrots, broccoli, cauliflower, potato, and peas. Cover and gently simmer the mixture for 45 minutes, until rice is tender.

Immediately before serving, heat the remaining tablespoon olive oil in a skillet over medium heat and saute the nuts until they are slightly toasted. Sprinkle over biryani. This recipe serves 4.

Source:
THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger

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