Dinner for 4

Garlicky Vegetable Biryani

Name: Garlicky Vegetable Biryani
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups basmati rice cooked until almost done; 1 cup cauliflower florets; 1/2 cup green beans chopped; 1/2 cup carrots finely chopped; 1/2 cup onions chopped; 1/2 cup green peas; 2 tbsp vegetable oil; 6 cloves garlic sliced; 1 inch cinnamon stick; 3 bay leaves; 10 black peppercorns; 4 cardamom pods; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1 tsp salt or to taste (optional); 1 tbsp non dairy milk; 1/4 tbsp saffron strands; 1 tsp red chili powder

Nearly cooked basmati rice layers with garlicky vegetables, warm spices, saffron milk, and a covered oven finish.

$0.95per serving $

70 minstart to table

4servings

Indian Vegetarian Gluten-free Budget Family Dinners

Ingredients

2 cups basmati rice cooked until almost done
1 cup cauliflower florets
1/2 cup green beans chopped
1/2 cup carrots finely chopped
1/2 cup onions chopped
1/2 cup green peas
2 tbsp vegetable oil
6 cloves garlic sliced
1 inch cinnamon stick
3 bay leaves
10 black peppercorns
4 cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp salt or to taste (optional)
1 tbsp non dairy milk
1/4 tbsp saffron strands
1 tsp red chili powder

Steps

Heat the oven to 350 F.
Heat the oil in a large oven-safe pot over medium heat and cook the garlic, cinnamon, bay leaves, peppercorns, cardamom, coriander, cumin, and fennel for 2 minutes.
Add the cauliflower, green beans, carrots, onions, peas, chili powder, salt, and 1/2 cup water, then cook for 15 minutes.
Stir the saffron into the non-dairy milk and let it stand for 5 minutes.
Layer one-third of the rice, all the vegetables, and the remaining rice in the pot, then drizzle the saffron milk over the top.
Cover the pot and bake for 30 minutes, then rest it for 10 minutes before fluffing.