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Vegetable Biryani Recipe

Rice, Loaded With Mixed Vegetables

In a large saucepan, heat:
1 1/2 Tablespoons vegetable oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seeds mixture
When the seeds pop, add:
1 teaspoon hot red pepper powder
1 teaspoon cumin/coriander powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4-1/2 teaspoon Pav Bahji masala
Add and bring to a boil:
2 cups water
1/2 medium potato, chopped
1 cauliflower floret, chopped
1/4 sweet red pepper, chopped
1/2 carrot, peeled and sliced
1/4 cup eggplant, chopped
1 small, fresh, hot green pepper, chopped
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 Tablespoon fresh coconut, chopped
pinch freshly grated ginger
Turn the heat to low, and add:
1 cup uncooked rice
1 teaspoon salt
Bring back to a boil over low heat, with the pot half-covered. When this mixture is boiling, add:
1/2 onion, chopped
1/2 tomato, chopped
Simmer on low, half-covered, for 15-20 minutes, adding more water if needed (the mixture might still look damp.) Let sit a few minutes, then serve.
Category Rice Dishes
Servings 5 1/2 cups Serving Size 1/2 cup
Calories 80 Protein g
Fat 2.8 g Carbohydrates12 g

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