VeGETABLE BIRYANI

I love all in one dishes! Vegetable Biryani is traditionally a long, slow-cooked dish that involves hours of marinading and a layering of flavors. The CS211 Stars were able to pull off this fabulous all-in-one dish and create the same amount of complex flavors, but in a much shorter period of time. It's a great weeknight addition to your recipe repertoire as the prepping of the vegetables could easily be done ahead of time. 

Recipe written by CS211 Stars from 
Whitney Young Jr. School 
Edited by EatSmileGlow
​
Time: Under 2 hours (includes soaking time)
Level: Medium
Servings: Eight bowls

​Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative.  Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.

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INGREDIENTS

• 2 cups Basmati Rice
• 2 Tablespoons unsalted Butter
• 1 large Red Onion, thinly sliced
• 4 cloves Garlic, minced
• 2” knob of fresh Ginger, peeled and minced
• 1 head of Cauliflower
• ½ pound of Green Beans
• 2 Carrots
• 2 more Tablespoons unsalted Butter
• ¼ cup of Water
• 4 cups of Vegetable Broth

 
Spice Mix

• 2 Tablespoons Turmeric
• 2 Tablespoons Cumin Powder
• 2 Tablespoons Coriander Powder
• 1 Tablespoon Paprika
• 2 ½ teaspoons Salt
• 1 teaspoon ground Black Pepper
• ½ teaspoon Cinnamon Powder
• ½ teaspoon Ground Cardamom
• ½ teaspoon Ground Cloves
• ½ teaspoon Ground Nutmeg

PREPARATION

1. Soak Basmati rice in cold water for 30 minutes.
2. Preheat oven to 350°.
3. Find a stockpot with a good lid.
4. Heat a large stockpot to medium and melt 2 Tablespoons of butter. Add sliced onions and cook for 10-15 minutes until slightly caramelized. Stir occasionally.
5. While rice is soaking, cut cauliflower head into florets (all about the same size).
6. Trim the ends of the green beans and cut them in half.
7. Peel and cut carrot in ½ inch slices.
8. Once the onions are caramelized, add Ginger and Garlic and cook for 1 minute.
9. Drain the rice and set aside.
10. Add 2 more Tablespoons of Butter and the Spice mix. Quickly add ¼ cup of water to make a paste, more if you need.
11. Add the rice to the paste and onion mixture and cook for about 1 minute.
12. Add Cauliflower, Green Beans, and Carrots and cook for about 1-2 minutes. Add a little bit more water if needed.
13. Add 4 cups of Vegetable broth. Bring to boil.
14. Cover and place in the oven for 20 minutes.

 

If you don’t have Cardamom, Cloves, Nutmeg and Cinnamon, omit all 4 spices and substitute 1 Tablespoon of Garam Masala instead.