Vegetable Biryani

Biryani is a rice dish with mixed vegetables, spices, and sometimes meat. It is thought to have originated in either India or Persia, and is enjoyed throughout both areas. I enjoy it here in the US, as many do! I most frequently make this as a hearty side dish with plenty of vegetables, and that is the version you'll see here today. I use whatever veggies I have on hand - carrots, green beans, peas, onions, peppers. The one constant is rice. I almost always use basmati rice, but really any kind of rice will yield delicious results.  

Ingredients: 

1/2 cup basmati rice

1 cup low sodium chicken or vegetable stock

1 tsp minced ginger

1 tsp minced garlic (1 clove)

1/4 cup diced onion

1 carrot, peeled and thinly sliced

1 Anaheim chili, seeds removed, and diced

1/2 tsp garam masala

1 pinch saffron

1/2 cup green beans, ends removed and sliced crosswise into 1/2 inch pieces

1 tsp butter

2 Tbs chopped mint

2 Tbs chopped cilantro

1 Tbs chives, cut into 1/4 inch pieces

Directions: 

Place rice through saffron in a rice cooker or a small saucepan set over medium heat. If using the saucepan, bring to a boil, cover and reduce to a simmer. Cook until the rice is tender, about 20 to 25 minutes. If using the rice cooker, cook until done. Add the green beans and butter, then stir to combine. Replace the cover and let the rice steam for another 5 minutes. Serve, topping each serving with some of the mint, cilantro and chives. 

Serves 2 (generously)

Stealthy Cooking Tip: Biryani is usually made by cooking the vegetables first, then adding a layer of cooked rice, finished with a layer of spicy sauce. I've simplified this by simply putting everything in one pot. True, it's similar to a pilaf, but the end result is delicious, so I'm okay with that!