Biryani Rice with Vegetables
Years ago we tried a fragrant rice dish made by our friend Rohini. It was quite spicy and had a beautiful presentation. We recently made the dish using Mahavira's Feast in place of the whole spices in Rohini’s recipe. Fresh vegetables are best, but frozen will do fine.
Ingredients
- 1 tbsp Ghee or Olive Oil
- 1/2 cup Onion chopped
- 1-2 tsp Mahaviras Feast
- 2 cloves Garlic minced
- 1 tbsp Ginger grated
- 3 Green Onions Whites and greens separated and diced.
- 1 1/2 cups Mixed Vegetables Cut into 1/4″ dice (carrots, celery, peppers, peas, etc.)
- 1 cup Basmati Rice Washed well and drained.
- 1 tsp Salt to taste
- 1 1/3 cups Vegetable Stock or Water
Garnish
- Almonds or Cachews Toasted
- 2 tbsp Cilantro Fresh - Chopped
Instructions
- Heat up pot on medium heat, add olive oil or ghee.1 tbsp Ghee or Olive Oil
- Add onion and cook slowly for 5 minutes or until soft.1/2 cup Onion
- Add Mahavira’s Feast spice and cook for two minutes.1-2 tsp Mahaviras Feast
- Add ginger and garlic and cook for two minutes2 cloves Garlic, 1 tbsp Ginger
- Add white parts of green onions, cooks for 2 minutes.3 Green Onions
- Add vegetables and cook for a few minutes.1 1/2 cups Mixed Vegetables
- Add rice and mix well.1 cup Basmati Rice
- Add stock or water. Salt to taste. Bring to a boil. Cover and lower heat. Simmer for 15 to 20 minutes or until liquid is absorbed.1 1/3 cups Vegetable Stock or Water, 1 tsp Salt
- Let rice rest for 5 minutes. Fluff with a fork and serve.
- Garnish with nuts and cilantro and green parts of green onions.Almonds or Cachews, 2 tbsp Cilantro, 3 Green Onions
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