Vegetable Biryani
- 1¾ cups basmati rice
- 1 large carrot, sliced
- 2 boiling potatoes, peeled and cut into small dice
- ½ cauliflower, cut into small florets
- 3 tbsp vegetable oil
- 1 red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 zucchini, chopped
- 2/3 cup frozen peas
- 2 tsp ground coriander
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp chile powder
- 1 tsp cumin seeds
- 2/3 cup vegetable stock
- ½ cup cashew nuts, lightly toasted
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, large (1)
- Cashew nuts, lightly toasted (1/2 cup)
- Cauliflower (1/2)
- Coriander, ground (2 tsp)
- Cumin seeds (1 tsp)
- Green bell pepper (1)
- Peas, frozen (2/3 cup)
- Potatoes, small (2)
- Red bell pepper (1)
- Red onion (1)
- Zucchini (1)
- Canned Goods
Vegetable stock (2/3 cup)
- Cooking & Baking
- Chile powder (1 tsp)
- Curry powder (2 tsp)
- Turmeric, ground (1 tsp)
- Vegetable oil (3 tbsp)
- Pasta & Grains
- Basmati rice (1 3/4 cups)
Preparation
Read recipe preparation on cookstr.com
Social Stats
39.0Rating
1-100
1-100
2Tweets
21Facebook
Shares
Shares
0StumbleUpon
Views
Views
38PinterestPins
Recipe Stats
Published September 8, 2012 (5 months ago).
88 people saved this recipe.
