Vegetable Biryani

I put great effort into providing  my omnivore friends with interesting and easy vegetarian recipes for them to try, so it is an absolute pleasure when the favour is returned.

My friend, Esther, loves this recipe and even swears it is great to eat cold the next day. I made this Wednesday night for dinner and added a little more heat to this recipe by adding a bit of garam masala powder.

I have never been a fan of raisins in cooked dishes so I planned not to include them in my version of the recipe. However, in my effort to be open and adventourous, I threw caution to the wind. Well, actually I just threw the raisins in the pot and I am glad I did. The slight sweetness adds just the right compliment to the spicy flavours in this dish.

Vegetable Biryani
3/4 cup dried lentils
2tbsp olive oil
1 onion, chopped
3 carrots, chopped
1 cloves garlic, minced
1 tbsp curry paste
1/4 tsp pepper
2 cups 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 separate pot, cook lentils in boiling water for 10 minutes. Drain and set aside.  In separate large pan, heat oil over medium-high heate. Saute onion until they are a deep golden colour. Add carrots, garlic, curry paste and pepper. Saute 3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

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