Is this a holiday-themed recipe? No.
It's the second installment of a two-recipe post I started earlier this month. Yeah, it's the week before Christmas. That doesn't mean I can't finish my previous post. Why? Because I give myself that permission. ;) Besides, who says you can't make this for the holidays? Live outside the lines for more health and happiness.
Here's the Vegetable Biryani to pair with the Indian Chickpeas dish from last newsletter.
ENJOY and Happy Holidays!
1 1/2 cups white basmati rice (recipe called for white, I used brown)* 2 1/2 cups water 1 teaspoon sea salt pinch of saffron threads 2 tablespoons ghee of vegetable oil 1/2 small onion, medium diced 1 tablespoon minced ginger 1 tablespoon chopped garlic 1 teaspoon turmeric 1 small carrot, small diced 3/4 cup frozen peas 1/2 cup raisins 1/2 cup whole cashews fresh cilantro (optional)
1) Rinse and drain the rice*. Combine the rice, water, salt and saffron in a 4 or 5 quart pot with a fitted lid. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes. Turn off heat and let stand, covered, for a few minutes before fluffing with a fork.
2) Heat the ghee or oil in a saute pan over medium-high heat. Add the onions, garlic, ginger and saute until softened, 5-8 minutes. Add the turmeric and carrots and saute for 5 more minutes. Remove from heat, add peas and raisins, and set aside.
3) Uncover the rice and fluff gently with a fork. Add the carrot mixture and cashews, and gently combine. Garnish with fresh cilantro, if desired.