Vegetarian Biryani Recipe

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ¾ large or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Garlic

  Raw

  3 clove or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Coriander Powder

  Eastern

  1 tbsp or 50g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Chili powder

  Spices

  1 tsp or 3g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cardamom

  Spices

  ½ tbsp, ground or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Grace Basmati

  10LB Bag

  390g

• Salt

  Table

  ¼ tbsp or 5g

• Unico Chick Peas

  Plain Chickpeas

  540g

Directions

1. In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
2. Add spices and bay leaf, and stir one minute, toasting the spices. Add basmati rice, and saute one-minute stirring. Add stock and salt.
3. Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
4. Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
5. Uncover the Vegetarian Biryani and fluff up with a fork