Vegetable Biryani

Source: The Vegetarian Collection by Allison Kent

Another hit from Canadian Living.

This curry-scented vegetable, lentil, dried fruit and nut pilaf is a symphony of textures and flavours. It’s great on its own, but you could also serve each plate with a spoonful of plain yogurt or Raita. Serve with Naan bread if desired.

Prep: 15 minutes
Cook: 40 minutes
Serves: 4 (I feel like we got 6 -8 servings)

3/4 cup dried green lentils
2 tbsp extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp curry paste (I used a mild curry powder)
1/4 tsp each salt and pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).



  1. Yum! All my favorite ingredients!

    • Carolyn Yalin said

      It was very easy to make and so good.

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: