Recipe: Garden Biryani

GARDEN BIRYANI
Source: Garden Variety Cookbook: More Than 500 Vegetable and Fruit Recipes for Non-Vegetarians by Sarah Schlesinger
Servings: 4

Biryani is a form of rice pilaf from northern India. It is a treasure chest of vegetables, spices, and nuts. This version is made with brown rice.

4 tablespoons mild, light-flavored olive oil
1 onion, chopped
1 garlic clove, minced
1 small red or green bell pepper, cut into 1-inch pieces
2 cups raw brown rice
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
4 cups boiling water
1 cup fresh or frozen green beans, cut in 1 1/2-inch pieces
1 cup strip-cut carrots, 1 1/2-inch strips
3/4 cup broccoli florets
3/4 cup cauliflower florets
1 cup diced potato
1/2 cup fresh or frozen green peas
1/2 cup unsalted peanuts or cashews

Heat 3 tablespoons of the olive oil in a large heavy saucepan over medium heat. Saute the onion, garlic, and red or green pepper for 5 minutes.

Add the rice and stir until it is coated with oil. Add the ginger, cloves, cinnamon, cumin, and stir over medium heat for 2 minutes.

Add the boiling water. As soon as the water returns to a boil, add the green beans, carrots, broccoli, cauliflower, potato, and peas. Cover and gently simmer the mixture for 45 minutes, until rice is tender.

Immediately before serving, heat the remaining tablespoon olive oil in a skillet over medium heat and saute the nuts until they are slightly toasted. Sprinkle over biryani.