Food & Cooking Recipes Vegetable Biryani 3.6 (25) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email This Indian spin on vegetarian rice pilaf is filling enough to be served as a main course as well as a side dish. Ingredients ⅓ cup plus two tablespoons vegetable oil 1 medium yellow onion, quartered 1 ½ teaspoons coarse salt 2 teaspoons cumin seeds 1 teaspoon coriander seed 3 teaspoons poppy seeds 6 clove s 2 bay leaves 1 -inch piece cinnamon stick 1 ½ -inch piece fresh ginger ¼ cup shredded unsweetened coconut 1 cup coconut milk 2 cups basmati rice 2 ⅓ cups water 2 small russet potatoes, peeled and chopped 2 medium carrots, peeled and chopped 10 ounces frozen peas Directions In a blender, combine 1/3 cup oil, onion, salt, spices, ginger, shredded coconut, and 1/4 cup coconut milk. 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. 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. Rate it Print