Biryani with Mixed Vegetables
Biryani With Lentils and Mixed Vegetables
Servings: 4 servings
- 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.
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).