This recipe for Biryani requires only 15 minutes of hands-on-time before it gently simmers on the stovetop, relatively hands-free. If unfamiliar, Biryani is an Indian staple, made with rice that varies significantly from region to region, often made with chicken.
2 cups white basmati rice (see notes for brown basmati)
Two tablespoons olive oil (or sub ghee or coconut oil)
One large onion, thinly sliced
One red bell pepper, thinly sliced
1 cup diced carrot ( or use match sticks)
Four garlic cloves, rough chopped
Two teaspoons fresh ginger, grated or use ginger paste
One tablespoon cumin ( or whole seeds)
One tablespoon coriander (or whole grains, cracked open)
One teaspoon chilli powder
One teaspoon cinnamon (or one cinnamon stick)
1/2 teaspoon cardamom (or three crushed cardamom pods)
1/2 teaspoon ground turmeric
Two bay leaves
1-star anise pod (optional)
4 cups veggie stock ( or chicken stock)
3/4 teaspoon salt, more to taste
One can chickpeas, drained, rinsed
1/2 cup raisins
Garnish: 1/4 cup cashews and chopped parsley or cilantro
- 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, often stirring, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute for 4-5 minutes. Remove one cup of the mixture and set aside.
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, place the lid over the top of the towel, and bring the towel’s four corners up and over the cover.