Mahmood Rice

Vegetable Biryani

Cuisine Type
Indian Subcontinent Cuisine
Dish Type
Main Course
Main Ingredient
Vegetarian
Cooking Time
60+ Minutes
Rice Variety
Sella Basmati Rice
Serving
4-6 People
Cuisine Type
Indian Subcontinent Cuisine
Dish Type
Main Course
Main Ingredient
Vegetarian
Cooking Time
60+ Minutes
Rice Variety
Sella Basmati Rice
Serving
4-6 People

How to Cook?

Add 1/4 cup of olive oil to a pan; sauté the onion. Add cashews and stir for 1–2 minutes.
Add carrots and cauliflower; sauté for 2–3 minutes. Then add yellow and red bell peppers, zucchini peel, and 2–3 cloves of garlic. Continue sautéing for a total of 15–20 minutes.
Add salt, chili powder, ground coriander, allspice, cinnamon, and ginger; sauté for 5 more minutes, then set aside.
In a pot, heat a little less than 1/4 cup of olive oil; add 3 cups of Mahmood Basmati rice and sauté for 5–10 minutes.
Add 6 cups of hot water, 1 cup of chickpeas, a handful of raisins, 1–2 bay leaves, and 2 teaspoons of salt. Tie coriander, cardamom, and fresh ginger in cheesecloth, place it into the pot, cover, and cook on low heat for 15 minutes.
Let the rice rest for 15 minutes; gently mix with the sautéed vegetables and 1/2 bunch of parsley, then serve.

Ingredients

For the rice
3 cups Mahmood Basmati rice
1/2 cup olive oil
6 cups hot water
1 cup boiled chickpeas
1 handful raisins
2 bay leaves
2 tsp salt
For the vegetable sauté
1/4 cup (50 ml) olive oil
1 onion
1/2 cup raw cashews
3 medium carrots
1/2 medium cauliflower
1 yellow bell pepper
1 red bell pepper
1 zucchini peel (julienne)
2–3 cloves garlic
2 tsp salt
1 tsp ground red pepper
1 tsp coriander
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
Spice pouch
A pinch of coriander seeds
A pinch of cardamom
1 piece fresh ginger
Final touch
1/2 bunch parsley

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