Vegetable Biryani

Name: Vegetable Biryani
Ingredients: 3/4 cup dry green lentils; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 3 carrots, chopped; 1 garlic clove, minced; 1 tablespoon curry paste (mild, medium or biryani); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups small cauliflower florets; 1 cup basmati rice; 1/4 cup raisins; 2 1/4 cups vegetable stock; 1 cup green peas; 1/4 cup toasted sliced almonds (optional)

14 ingredients

7 steps

Ingredients

3/4 cup dry green lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
3 carrots, chopped
1 garlic clove, minced
1 tablespoon curry paste (mild, medium or biryani)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

Directions

1

In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
2

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute onion until deep golden, 6 minutes.
3

Add carrots, garlic, curry paste, salt and pepper; saute until fragrant, 3 minutes.
4

Stir in cauliflower, rice, raisins and lentils to coat.
5

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
6

Stir in peas and warm through, 4 minutes.
7

Sprinkle with almonds (if using).