Gluten Free Vegetable Biryani Rice

I love experiencing with different herbs and spices especially when it comes to ethnic food. When I created this gluten-free rice recipe it topped them all. This rice dish is so flavourful it can be served as a main. Serve with yogurt or raita (yogurt and finely chopped cucumber)



For the rice ~ • 2 cups basmati rice brown or white • 1 organic GF bay leaf • ½ tsp. organic GF cardamom • ¼ tsp. organic GF cinnamon • 1 tsp sea salt
1 tbsp. coconut oil
1 large organic sweet onion, finely chopped
4 garlic cloves, finely chopped
2 tbsp. freshly minced ginger
1 tsp. organic GF cardamom • 1 tsp. organic GF ground coriander • 1 tsp. organic GF cumin • ¼ tsp. organic GF cayenne pepper (optional) • 1 tsp. sea salt
¼ cup filtered water + 1 cup organic mixed vegetables
1 tsp. saffron (dissolved in ¼ cup warm water)
For the garnish ~ chopped organic cilantro and thinly sliced peeled organic tomato


Preheat oven to 350 F
Rice ~ rinse and soak for 20 minutes in water then drain. Bring a medium pot of water to boil and add rice and spices Cook 10 minutes, drain and return to pot keeping it warm
Vegetables ~ Sauté onions until just soft, about 5 minutes, then add garlic and spices and sauté for one more minute, while stirring
Add water and vegetables and bring to boil, turn off the heat
Spread half of the rice in a 9x12 inch baking dish. Spread the vegetables evenly on top and then the remaining rice. Drizzle the saffron-water mixture on top. Cover the dish with a lid or aluminum foil and bake for 15 minutes.

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