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14. Quick and Easy Vegetarian Biryani Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45 minutes

Yield: 6

Ingredients

• 2 cups white basmati rice

• 2 tablespoons olive oil

• 1 large onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup diced carrot

• 4 garlic cloves, rough chopped

• 2 teaspoons fresh ginger, grated

• 1 tablespoon cumin

• 1 tablespoon coriander

• 1 teaspoon chili powder

• 1 teaspoon cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon ground turmeric

• 2 bay leaves

• 1 star anise pod

• 4 cups veggie stock

• 3/4 teaspoon salt, more to taste

• 1 can chickpeas, drained, rinsed

• 1/2 cup raisins

• Garnish: 1/4 cup cashews & chopped parsley or cilantro

Instructions

• Absorb rice a bowl of high temp water while you prep fixings.

• In a large skillet, or shallow Dutch stove, heat oil over medium-high heat. Add the onion and sauté, blending frequently, until delicate and brilliant, 5 minutes. Go heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the blend and put away.

• Add flavors and inlet leaf, and mix one moment, toasting the flavors. Channel the rice and add it alongside veggie stock and salt.

• Top with chickpeas, raisins and the cup of veggies you put away. Bring to a stew over high heat, at that point lower heat to low. Cover the pot with a meager drying towel, at that point place the top over the highest point of the towel, and bring the four corners of the towel over-top the top. This will fix the seal and keep the steam in, permitting the rice to cook all the more rapidly and equitably.

• Stew on low 20-30 minutes or until the rice has absorbed the fluid. See notes.

• While it is stewing make the Cilantro Mint Chutney

• Uncover the Vegetarian Biryani and cushion up with a fork. Top with the toasted cashew and cilantro. Present with discretionary Chutney.