Vegetable Biryani

When we travel, we can often find kosher vegetarian Indian restaurants. We've learned to love the spice combinations and the presentation style. Vegetable Biryani is a layered Indian stew/rice dish, a one-dish meal that is both nutritious and beautiful to serve.


Sauté rice briefly in 1 T. oil, stir to coat each kernel. Crumble in the saffron, add turmeric, salt, and hot water. Cook rice for about 20-25 minutes. Saute onions in 2 T. in oil for 5 minutes. Mix in ginger, cumin, coriander, cinnamon, and cayenne. Cook for a minute, stirring. Add 1/2 cup water, sweet potato, and cauliflower. Cover pan and cook on low for 3-4 minutes. Stir in bell pepper, tomato, peas, raisins, and chick peas. Continue to simmer until vegetables are barely tender, adding more water if needed. Add salt to taste. Butter a 2.5 quart casserole, and spread half of the rice in the bottom. Top with all the vegetables and then the remaining rice. Cover the dish and bake at 350° for about 30 minutes. Garnish with toasted nuts.

Serves 6.

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