A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 carrot, sliced thin
- 1 teaspoon minced fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons garam masala
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1 1⁄2 cups basmati rice
- 4 cups water
- 1 1⁄2 cups cooked kidney beans, rinsed and drained
- Let the oil get heated in a large ovenproof casserole over medium heat.
- Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
- Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
- Stir in rice, then stir in water.
- Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
- Remove from oven; stir in the kidney beans and replace the lid.
- Let stand for 5 minutes.
- Serve onto individual plates; garnish with peanuts and raisins, if desired.
Very good. It was a bit mild for my taste, next time will have to up the spices a bit.
This is a very tasty and filling biryani. I prepared this yesterday in a slightly different way from yours. I cooked the rice separately and added it to the veggies and masala mixture which I cooked separately. Also, I cooked the lentils separately until tender. I omitted the ginger and used a paste of 4 onions and 7 cloves of garlic. I added this paste in step 1 after heating the oil, i.e., I stir-fried the onion-garlic paste. Then I added the masalas and continued to stir-fry. In another pot on the side, I cooked the veggies until soft. I added the cooked veggies to the masala and onion paste mixture. I also used a paste of 6 tomatoes in this biryani which I added at this stage. Instead of kidney beans, I used whole green lentils(green moong dal) as my Mom is not allowed to have kidney beans or she suffers from swelling on her feet. I cut down the bell pepper to just 1/2 and not a whole one. As for the masalas, I used 1/2 tsp. turmeric powder, 1 tbsp. corriander powder, 1 tbsp. garam masala powder, 1 tsp. red chilli powder, 2 cloves, 1/4 inch cinnamon stick and 2 bay leaves. I used 2 carrots, 100 gms. greenpeas, 2 potatoes(cut into cubes), 100 gms. French beans and 100 gms. cauliflower. I garnished this with fresh corriander leaves and everyone enjoyed this meal. Thanks for sharing!