Vegetarian Biryani

Ingredients

• Ready Rice, Basmati

  Uncle Ben's

  2 cup or 266g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  1 tsp or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  4 cup or 960g

• Salt

  Table

  ¾ tsp or 5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 oz or 397g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

Directions

1. In large skillet, heat oil over medium high heat. Add onion and sauce, stir often, until golden brown, about 5 min. Turn heat to medium, add veggies, garlic and ginger. Sauce another 4-5 minutes. Remove one cup of mixture and set aside.
2. Add spices and bay leaf, stir one minute to toast spices. Add rice with veggie stock and salt.
3. Top with chickpeas, raisins and cup of veggies that was set aside. Bring to a simmer over high heat, then lower heat too low. Cover pot with thin dish towel and place lid on top. Bring the 4 corners over the lid, this will tighten the seal.
4. Simmer on low for 20-30 minutes or until rice has soaked up liquid.
5. Uncover, fluff with fork. Top with cilantro and serve with Cilantro Mint Chutney.