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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Vegetable Biryani Recipe

November 14, 2018

Yield - 4 Portions

 

INGREDIENTS

 

For The Rice:

3/4 cups Basmati Rice

1 tbsp Butter

2 tbsp Golden Raisins

½ tsp Turmeric

¼ tsp Whole Cumin Seeds

¼ tsp Whole Coriander Seeds

3 Whole Cardamom Pods

1 Cinnamon Stick (broken in half)

1½ cups Water

6 Dashes of ANGOSTURA® aromatic bitters

1 tsp Salt

 

For The Vegetables:

2 tbsp Butter

1/4 cup Yellow Onion (finely chopped)

1 tbsp Fresh Ginger (minced)

1 tbsp Garlic (minced)

2 tbsp Golden Raisins

1½ tsp Whole Coriander Seeds

½ tsp Whole Cumin Seeds

5 Whole Cardamom Pods

1 cup Small Cauliflower Florets

3 oz Green Beans (cut into 1-inch pieces)

1/2 cup Carrot (finely chopped)

1 tsp Salt

2/3 cup Water

8 Dashes of ANGOSTURA® orange bitters

2 tbsp Toasted Shredded Coconut

 

METHOD

  1. To make the rice, melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes.

  2. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water, ANGOSTURA® aromatic bitters and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, about 20 minutes.

  3. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.

  4. Meanwhile, make the vegetables by melting the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat.

  5. Add the onion and cook, stirring, until lightly browned, about 1 minute.

  6. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.

  7. Add the golden raisins, coriander seeds, cumin seeds, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, carrots, ANGOSTURA® orange bitters and salt.

  8. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes.

  9. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.

  10. Add the rice to the vegetable mixture and using a rubber spatula, stir to combine.

  11. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut.

 

*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.

 

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