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Biryani with Mixed Vegetables

Biryani With Lentils and Mixed Vegetables
Course: Main
Cuisine: Indian
Servings: 4 servings
Author: Vaishali Honawar

Ingredients

  • 2 cups vegetables , cut in a fairly small and uniform dice (I used carrots, red peppers, potatoes and green peas. You can also use zucchini, sweet potatoes or green beans)
  • 1 cup rice
  • 1/2 cup red lentils
  • 1 tbsp canola or other vegetable oil
  • 1 medium onion , finely diced
  • 1 tbsp garlic , minced
  • 1 tbsp ginger , grated
  • 1 tbsp
  • garam masala
  • 1 tsp red chili powder
  • 3/4 tsp turmeric
  • 1/2 cup soy yogurt
  • Salt to taste.
  • Soak the rice and lentils together and set aside for half an hour.

Instructions

  • Heat the oil in a skillet.
  • Add the onions and cook, stirring frequently, until they are golden brown.
  • Add the ginger and garlic and stir for a minute.
  • Add the vegetables except the green peas. Add garam masala, chilli powder and turmeric. Cook, stirring frequently, about 5 minutes until the vegetables begin to soften.
  • Add the green peas and the soy yogurt. Mix well and cook another 5 minutes.
  • Drain the soaked rice and lentils and add to the skillet. Mix with the vegetables.
  • Add salt to taste.
  • Add 2 1/4 cups of water and bring to a boil.
  • Cover with a lid, turn the heat to low, and cook 15 minutes.
  • Allow the biryani to stand for 10 minutes at least before removing the lid.
  • Garnish with coriander and fried onions, if desired.
  • Serve hot with Tofu-Coriander Raita (recipe follows).