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Vegetable Biryani

This Indian spin on vegetarian rice pilaf is filling enough to be served as a main course as well as a side dish.

Vegetable Biryani

Source: Mad Hungry, May 2011

Ingredients

  • 1/3 cup plus two tablespoons vegetable oil
  • 1 medium yellow onion, quartered
  • 1 1/2 teaspoons coarse salt
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seed
  • 3 teaspoons poppy seeds
  • 6 cloves
  • 2 bay leaves
  • 1-inch piece cinnamon stick
  • 1 1/2-inch piece fresh ginger
  • 1/4 cup shredded unsweetened coconut
  • 1 cup coconut milk
  • 2 cups basmati rice
  • 2 1/3 cups water
  • 2 small russet potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 10 ounces frozen peas

Directions

  1. In a blender, combine 1/3 cup oil, onion, salt, spices, ginger, shredded coconut, and 1/4 cup coconut milk.

  2. Heat remaining 2 tablespoons vegetable oil in a large straight-sided skillet with a tight-fitting lid. Toast the rice until lightly golden. Add the spice puree to the rice. Stir until aromatic, about 3 minutes.

  3. Add remaining coconut milk, 2 1/3 cups water, potatoes, and carrots to the skillet. Bring to a simmer, cover, and simmer until water is absorbed into the rice, about 15 minutes. Remove from the heat, add the peas, cover, and steam until the peas are warmed through, about 5 minutes.

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