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Biryani-Inspired Vegetable Rice

By The Canadian Living Test Ktichen

Tested till perfect

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Biryani-Inspired Vegetable Rice

Biryani-Inspired Vegetable Rice
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 476
pro 17 g
total fat 10 g
sat. fat 1 g
carb 82 g
fibre 10 g
chol 0 mg
sodium 871 mg
% RDI: -
calcium 7
iron 35
vit A 106
vit C 48
folate 111
  • Cook time : 30 minutes
  • Total time : PT30M

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

Ingredients

    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)

Preparation

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.

Source : Canadian Living Magazine: October 2007

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