Vegetarian Biryani Rice – Easy Recipe

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Authentic biryani rice dish is layers of spiced rice, vegetables and sometimes meat. It can be complicated to make. This vegetarian biryani rice dish is simple to make with all the exotic flavours we love. The rice is cooked with raisins and spices then mixed with vegetables cooked in a delicious sauce. Vegetarian Biryani Rice can be served as a main or side. You can add yogurt or raita (yogurt with finely chopped cucumber) on the side

Ingredients

  • 2 pinches good quality saffron threads
  • 2 cups basmati rice
  • 1 Tbsp. coconut oil
  • ¼ cup sulfite free golden raisins
  • 1 GF bay leaf
  • ½ tsp. GF ground cardamom
  • ¼ tsp. GF ground cinnamon
  • 1 tsp. sea salt
  • VEGETABLES
  • 2 Tbsp. coconut oil
  • 1 small sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 Tbsp. peeled minced fresh ginger
  • ½ tsp. GF ground turmeric
  • ½ tsp. GF ground cumin
  • ½ tsp. GF ground cinnamon
  • ¼ tsp. GF ground cardamom
  • 3 cups mixed vegetables cut into small bite size pieces (carrots, corn, cauliflower, sweet potatoes, green beans)
  • ½ tsp. sea salt
  • Garnish: tomato slices, fresh cilantro and toasted sliced blanched almonds (optional)
  • Instructions

  • Place saffron in a small bowl. Pour ¼ cup of hot water in the bowl and let the saffron soak for 5 minutes
  • Rinse rice under cold running water until the water runs clear
  • Melt 1 tablespoon of coconut oil over medium heat in a saucepan. Add raisins, bay leaf, ½ teaspoon cardamom and quarter teaspoon cinnamon. Cook stirring for 30 seconds. Add rice, 1 ¾ cups water, sea salt and saffron mixture. Bring to boil, reduce heat to low and cover. Cook for 15 – 20 minutes or until the rice is tender. Depending on the rice you are using, the cooking time may wary. Remove from the heat, fluff with a fork and rest covered for 10 more minutes
  • While the rice is cooking prepare the vegetables. Sauté onion in coconut oil for 5 minutes. Add ginger, ½ tsp. turmeric, ½ tsp. cumin, ½ tsp. cinnamon and ¼ tsp. cardamom. Cook stirring for 30 seconds. Add vegetables, ½ tsp. sea salt and ¾ cups water. Cover and cook for 5 minutes over medium-low heat. Uncover stir and cook 3 more minutes or until some of the liquid evaporates
  • Add rice to the vegetables and stir to combine
  • Serve with tomato slices, fresh cilantro and toasted sliced almonds


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