|
Ingredients
|
Quantity
|
|
Mild-light flavoured olive oil
|
4 tbsp
|
|
Onion – chopped
|
1
|
|
Garlic - minced
|
1
|
|
Small red or green bell pepper – cut into 1”
pieces
|
1
|
|
Raw brown rice
|
2 cups
|
|
Minced fresh ginger root
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1 tsp
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|
Ground cloves
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¼ tsp
|
|
Ground cinnamon
|
¾ tsp
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|
Ground cumin
|
½ tsp
|
|
Boiling water
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4 cups
|
|
Fresh frozen green beans – cut in 1 ½”
pieces
|
1 cup
|
|
Strip – cut carrots – 1 ½” strips
|
1 cup
|
|
Broccoli florets
|
¾ cup
|
|
Cauliflower florets
|
¾ cup
|
|
Diced potato
|
1 cup
|
|
Fresh frozen green peas
|
½ cup
|
|
Unsalted peanuts or cashewnuts
|
½ cup
|
Heat 3 tablespoons of the olive oil in a large heavy saucepan over
medium heat. Saute the onion, garlic, and red or green pepper for 5 minutes.
Add the rice and stir until it is coated with oil.
Add the ginger, cloves, cinnamon, cumin, and stir over medium heat
for 2 minutes.
Add the boiling water. As soon as the water returns to a boil, add
the green beans, carrots, broccoli, cauliflower, potato, and peas. Cover and
gently simmer the mixture for 45 minutes, until rice is tender.
Immediately before serving, heat the remaining tablespoon olive
oil in a skillet over medium heat and saute the nuts until they are slightly
toasted. Sprinkle over biryani. This recipe serves 4.
