Ingredients
- 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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.