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Biryani

#DF #GF #vegan #bulk

Serves 6+

Ingredients

• 2 cups white basmati rice (see notes for brown basmati)
• 2 tablespoons olive oil (or sub ghee or coconut oil)
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup diced carrot (or use more veggies)
• 1 cup diced mixed vegetables
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1 bay leaf
• 2 cups vegetable stock
• 1 teaspoon salt
• 1 can chickpeas, drained
• 1/4 cup raisins

Sautéed mushrooms on top is also yummy.

Steps

1. Soak rice in a bowl of hot water while you prep ingredients.
2. 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 the veggies, garlic and ginger. Sauté a few more minutes.
3. Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.
4. 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, then place the lid over the top of the towel.
5. Simmer on low 20-30 minutes or until the rice has soaked up the liquid.