Garden Biryani


4 tablespoons mild, light-flavored olive oil
1 onion chopped
1 garlic clove minced
1 small red or green bell pepper cut into 1" pieces
2 cups raw brown rice
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
4 cups boiling water
1 cup fresh or frozen green beans cut in 1 ½" pieces
1 cup strip-cut carrots 1 ½" strips
3/4 cup broccoli florets
3/4 cup cauliflower florets
1 cup diced potato
1/2 cup fresh or frozen green peas
1/2 cup unsalted peanuts or cashews


Heat 3 tablespoons of the olive oil in a large heavy saucepan over medium heat. Saute the onion, garlic, and red or green pepper for 5 minutes. Add the rice and stir until it is coated with oil.
Add the ginger, cloves, cinnamon, cumin, and stir over medium heat for 2 minutes.
Add the boiling water. As soon as the water returns to a boil, add the green beans, carrots, broccoli, cauliflower, potato, and peas. Cover and gently simmer the mixture for 45 minutes, until rice is tender.
Immediately before serving, heat the remaining tablespoon olive oil in a skillet over medium heat and saute the nuts until they are slightly toasted. Sprinkle over biryani.




Biryani is a form of rice pilaf from northern India. It is a treasure chest of vegetables, spices, and nuts. This version is made with brown rice.


4.0 servings


Friday, December 10, 2010 - 1:02am


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