Biryani Rice
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 onions, thinly sliced
- 3 tbsp (45 ml) olive oil
- 4 garlic cloves, finely chopped
- 1 cup (200 g) basmati rice
- 1 tbsp (15 ml) fresh ginger, grated
- 1 1/2 tsp curry powder
- 2 cups (500 ml) chicken broth
- 1 1/2 cups (150 g) small cauliflower florets
- 1/3 cup (50 g) carrot, cubed
- 1/3 cup (50 g) frozen peas
- 1/3 cup (45 g) raisins
- 1/3 cup (45 g) shelled pistachio
Instructions
- In a pot over medium-low heat, brown the onions in the oil. Add the garlic and cook for 1 minute, stirring constantly. Add the rice, ginger and curry powder and cook for 1 minute, stirring constantly. Add the remaining ingredients and mix well. Bring to a boil. Reduce the heat to low. Cover and cook for 20 minutes, without stirring, or until the liquid is completely absorbed. Remove from the heat and let rest for 5 minutes. Stir and serve.
Featured in the book Ma cuisine week-end Book (French Version)