Veggie Biryani

vegetablebiryani

Week 1 is done already! I’m really enjoying what everyone has been sharing and getting some great meal ideas =)

8th: Far Away – If you dug straight down, where would you come out? Make something from that country! 

Looks like this would be the Indian Ocean for me. I’m not creative enough to think of something to do with that, so I went with the closest place – Madagascar! It actually seems like a bit of a meat heavy place, but one of the dishes they regularly enjoy is vegetable biryani, so I thought I’d take a crack at it.

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Inspired by this Spiced Vegetable Biryani

Vegetable Biryani (serves 3ish for supper or makes 4 lunches)
1/2 a medium cauliflower, de-stemmed & chopped into bite-sized pieces
2 small sweet potatoes, peeled & chopped
1/2 an onion, diced
2 handfuls of green beans, trimmed & cut and half
1 cup of frozen peas
1 cup of brown rice
1 vegetable bouillon cube + 2 cups of water
1 tbsp of curry paste
1 tsp of mustard seeds
1 tsp of dried turmeric
salt & pepper to taste

Preheat the oven to 425. Heat an oven-proof pan on medium heat, add 1 tbsp of oil and sautée the cauliflower, sweet potato and sautée for about 10 minutes. While the veggies are sautéeing, add the vegetable bouillon cube to two cups of boiling water. Add the curry paste, mustard seeds, turmeric along with the salt & pepper to the veggie broth. Add the veggie broth and spice mixture to the pan with the cauliflower and sweet potato. Add the rice, beans & peas and bake for 25 minutes.

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If you can tolerate the spice, feel free to add some heat to it =)

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12 thoughts on “Veggie Biryani

  1. I’ve never had veggie biryani but it has always looked really good. Love your version! I have never used mustard seeds in cooking but I think that would be a really tasty addition. :)

    Off to find out where I’d be if I dug straight down!

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