Vegetable Biryani

Biryani is a mixed rice dish that is popular in many parts of the world, particularly in the Middle East, South Asia, and Southeast Asia. It is a flavorful dish made with basmati rice, spices, nuts, and a variety of meats or vegetables.

Yield: 8 servings

Ingredients:

2 Tablespoons olive or vegetable oil (divided)
1 cup carrots, scrubbed with clean vegetable brush under running water, peeled and diced
1 cup baking potatoes, scrubbed with clean vegetable brush under running water, peeled and diced (about 2 small potatoes)
½ cup peanuts, unsalted
½ cup chopped almonds
½ cup raisins
1 cup basmati rice, uncooked
1 cup vermicelli noodles, uncooked
1 cup frozen peas, thawed
2 Tablespoons Baharat spices*
1 teaspoon salt (optional)
2 cups water
4 hard-boiled eggs, quartered (optional)

Directions:

Wash hands with soap and water.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and potatoes and sauté for 10 min, or until soft. Move sautéed vegetables into a large bowl.
Return the skillet to medium heat and toast the peanuts, almonds, and raisins for 5 minutes. Stir constantly to prevent them from burning. Remove from skillet and add to the large bowl with sautéed vegetables.
Return the skillet to medium heat and add 1 tablespoon of oil. Add rice and vermicelli noodles and sauté for 5 minutes, or until toasted and lightly brown.
Add the vegetable and nut mixture, raisins, peas, Baharat spices, and salt (if desired) to the rice mixture and mix to combine. Add water and reduce heat to medium-low. Cook covered for 20 minutes, or until the rice is tender.
Serve with quartered hard-boiled eggs, if desired.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

*Baharat is a widely used spice blend in Middle Eastern cuisine. It includes black pepper, cumin seeds, coriander seeds, cardamom, cinnamon, paprika, and cloves. Make your own blend by following this recipe.

Nutrition Information: