Vegetable Biryani

Vegetable Biryani (Gluten Free, Soy Free)

Serves 4.


  • 1 cup long-grain brown rice (basmati or jasmine are perfect.)
  • 1/4 tsp turmeric
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 tsp olive oil
  • 1 tsp freshly grated ginger
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/4 tsp cinnamon
  • Cayenne to taste
  • 1/4 cup water
  • 1 medium-small carrot, diced
  • 1 cup cauliflower or broccoli, chopped into small florets
  • 1 medium tomato, chopped (hold on, can we talk about the tomato I used for this casserole? Oh, you mean the most gorgeous tomato of the summer? Yeah. That one.)


  • 1 small bell pepper, diced
  • 1/4 cup green peas (frozen or fresh. Poor me, all the peas had left my freezer so I substituted corn. Definitely not the same.)
  • 1/6 cup raisins or currants
  • 1 15-oz can chickpeas (alas myself again! Can you believe that I used up all 5 cans of chickpeas in my casserole-making extravaganza before I started this one? Sigh. I substituted kidney beans with more than a little disappointment.)
  • 1/2 cup chopped almonds

Combine the rice in a medium saucepan with 2 cups of water and the turmeric. Bring to a boil, cover, and simmer for 45 minutes. Let sit for 10 minutes, fluff with a fork, and set aside the cooked, and vibrantly yellow, rice.

Preheat oven to 350°F.

While the rice simmers, prepare the veggies. Heat the oil over medium heat in a large pot. Saute the onions for about 5 minutes or until translucent and soft. Add the ginger, cumin, coriander, cinnamon, and cayenne and cook for a minute, stirring constantly.

Add 1/4 cup water, the carrots, and cauliflower or broccoli. Cover the pan and cook on medium-low heat for 4 minutes. Stir in the bell pepper, tomato, peas, raisins or currants, and chickpeas. Continue to simmer the veggies on medium heat, covered, until barely tender, about 10-15 minutes. Turn off the heat and stir in the almonds.

Mmm...Indian-flavored veggies.

Spread half the golden rice on the bottom of a 8″x 8″ baking dish. Top it with the vegetable mixture and layer the remaining rice on top. Cover the dish with aluminum foil and bake for 30 minutes.

Adapted from Sundays at Moosewood Restaurant.

Local Ingredients: Red torpedo onions from Jones Valley Farm, carrots from Harmony Valley Farm, cauliflower from Mammoth Produce, heirloom tomatoes from Snug Haven, purple bell peppers from Pederson’s Produce (no website link available).


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