Veggie biryani

By Spencer Watts
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SERVES
4

Ingredients

Rice:

  • 2 cups (480 milliliters) basmati rice
  • 2-1/2 cups (590 milliliters) water
  • 1/4 teaspoon (1.25 milliliters) turmeric
  • 1/4 teaspoon (1.25 milliliters) ground cloves

Garam masala:

  • 1 teaspoon (5 milliliters) ground coriander
  • 1 teaspoon (5 milliliters) ground clove
  • 1 teaspoon (5 milliliters) ground cinnamon
  • 1 teaspoon (5 milliliters) ground cardamom
  • 1 teaspoon (5 milliliters) ground cumin
  • 1 teaspoon (5 milliliters) black pepper

Vegetable mix:

  • 1 tablespoon (15 milliliters) garlic
  • 1 tablespoon (15 milliliters) ginger
  • 4 tablespoons (60 milliliters) butter, divided
  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 carrot, chopped
  • 1 medium onion, diced
  • 1-1/2 cup (350 milliliters) plain yogurt
  • 2 tablespoons (30 milliliters) Garam Masala (see recipe above)
  • 1/2 teaspoon (2.5 milliliters) turmeric
  • 1/2 teaspoon (5 milliliters) salt
  • 1/2 cup (120 milliliters) green peas
  • 1/4 cup (60 milliliters) mint leaves, chopped

Directions

Rice:

  1. In a large pot, combine rice, water, turmeric, and cloves.
  2. Bring to a boil, cover, reduce heat and let cook on low for twelve minutes. Remove from heat and set aside.

Garam masala:

  1. In a small bowl, combine coriander, clove, cinnamon, cardamom, cumin, and black pepper.

Vegetable mix:

  1. Finely chop garlic and ginger.
  2. Heat half the butter and oil in a large pan, add onions and carrots, and cook until onions are lightly browned.
  3. Add ginger, garlic, and Garam Masala, sauté for two minutes.
  4. Add turmeric, salt, and yogurt, stir to combine, cover and cook for five minutes.
  5. Fluff rice with the other half of the butter, add peas.

To serve:

  1. Add cooked rice mixture and chopped mint to the vegetable mixture, combine all and serve.

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