Vegetable Biryani


Vegetable Curry 3 cups (750 mL) basmati rice 2 tbsp (25 mL) vegetable oil 2 cups (500 mL) chopped onions 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) chopped ginger root 1 tsp (5 mL) cayenne 2 tsp (10 mL) ground cumin 2 tsp (10 mL) ground coriander 2 tsp (10 mL) garam masala or mild curry powder 1 cup (250 mL) coconut milk 2 cups (500 mL) diced red potatoes 2 cups (500 mL) peeled diced carrots cup (125 mL) water 2 cups (500 mL) small cauliflower florets 1 cup (250 mL) fresh peas 2 tbsp (25 mL) lemon juice Salt and freshly ground pepper Rice 1 tsp (5 mL) cinnamon 1 tsp (5 mL) ground cardamom tsp (2 mL) ground cloves cup (125 mL) hot milk 1 tsp (5 mL) saffron strands Garnish 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) sliced onions cup (50 mL) slivered almonds cup (125 mL) raisins cup (50 mL) coriander sprigs


A Wonderful Melange Of Vegetables And Rice, This Makes A Superb Vegetarian Main Course. The Curry Can Be Served On Its Own. Serve With Yogurt On The Side To Give The Dish A Slight Tang. Although The List Of Ingredients Looks Long It Is Very Simple To Prep

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