How to cook a thirty minute vegetable biryani

Here is a fragrant and satisfying biryani recipe for an easy vegetarian main course or side dish. Watch this how-to video to learn how to make a delicious rice and vegetable dish.

Ingredients for vegetable biryani:
3/4 cup (175 mL) dried green lentils
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp (15 mL) mild, medium or Biryani curry paste
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) small cauliflower florets
1 cup (250 mL) basmati rice
1/4 cup (50 mL) raisins
2-1/4 cups (550 mL) vegetable stock
1 cup (250 mL) green peas
1/4 cup (50 mL) toasted sliced almonds (optional)

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

Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; sauté 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).