Monday, March 9, 2015

Rice Biryani

This fragrant dish is easiest to put together when you prepare and measure the ingredients before beginning to cook.

Place chopped onions, bell pepper, celery and carrots in a medium bowl.

Place minced garlic, ginger, curry powder, turmeric, cinnamon and black pepper in a small bowl.

Place diced apple, bay leaf, brown rice, green peas and raisins in a medium bowl.


2 1/2 cups vegetable stock (divided)

1/2 onion, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
1 stalk celery, chopped
1 carrot, chopped

1 clove garlic, minced
1/2 inch fresh ginger grated
1 Tablespoon mild curry powder
1 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon black pepper

1/2 apple, diced (about 1 cup)
1 cup brown rice
1/2 cup green peas
1/4 cup raisins
1 bay leaf


Heat 1/4 cup vegetable stock in a large pot or skillet with a cover. Saute onion, bell pepper, celery and carrot in the veg stock for 5 minutes. Add another 1/4 cup veg stock, followed by the garlic, ginger, curry powder, turmeric, cinnamon and black pepper and cook 1 minute longer.

Stir in the remaining 2 cups of veg stock, along with the apple, brown rice, peas, raisins and bay leaf.  Cover and cook for 40 to 45 minutes or until rice is tender.  Remove the bay leaf.

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