Tested till perfect Biryani-Inspired Vegetable Rice
Biryani-Inspired Vegetable Rice
Photography by Matthew Kimura

Biryani-Inspired Vegetable Rice

Watch how Canadian Living's Senior Food Specialist Alison Kent prepares this fragrant dish in our Test Kitchen video: Biryani-Inspired Vegetable Rice.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: October 2007

Recipe5 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Cook time 30 minutes
  • Portion size 4


    3/4 cup (175 mL) dried green_lentils
    2 tbsp (25 mL) extra-virgin olive_oil
    1 onion, chopped
    3 carrots, chopped
    2 cloves garlic, minced
    1 tbsp (15 mL) mild, medium or biryani_curry_paste
    1/4 tsp (1 mL) each salt and pepper
    2 cups (500 mL) small cauliflower florets
    1 cup (250 mL) basmati_rice
    1/4 cup (50 mL) raisins
    2-1/4 cups (550 mL) vegetable stock
    1 cup (250 mL) green peas
    1/4 cup (50 mL) toasted sliced almonds (optional)
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In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).

Additional information : Variation
Chicken Biryani: Omit cauliflower. Cube 2 boneless skinless chicken breasts (12 oz/375 g). Brown in 1 tbsp (15 mL) vegetable oil; remove and set aside. Return to pan along with rice.

Nutritional Information Per serving: about

cal 476 pro 17g total fat 10g sat. fat 1g
carb 82g fibre 10g chol 0mg sodium 871mg

% RDI:

calcium 7 iron 35 vit A 106 vit C 48
folate 111
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