Biryani Rice with Vegetables

4 Servings

medium

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 TBL ghee or olive oil

1/2 cup onion, chopped

1-2 tsp Mahavira’s feast

2 garlic cloves, minced

1 TBL ginger grated

3 green onions, whites and greens separated and diced.

1 ½ cups mixed vegetables cut into 1/4″ dice (carrots, celery, peppers, peas, etc.)

1 cup basmati rice, washed well and drained.

1 tsp salt (or to taste)

1 1/3 cups vegetable stock or water

Garnish

Toasted almonds or cashews

2 TBL chopped fresh cilantro

Instructions

1

Heat up pot on medium heat, add olive oil or ghee.

2

Add onion and cook slowly for 5 minutes or until soft.

3

Add Mahavira’s Feast spice and cook for two minutes.

4

Add ginger and garlic and cook for two minutes

5

Add white parts of green onions, cooks for 2 minutes.

6

Add vegetables and cook for a few minutes.

7

Add rice and mix well.

8

Add stock or water. Bring to a boil. Cover and lower heat. Simmer for 15 to 20 minutes or until liquid is absorbed.

9

Let rice rest for 5 minutes. Fluff with a fork and serve.

10

Garnish with nuts and cilantro and green parts of green onions.

Spices Used: Mahavira’s Feast