Vegetable Biryani. 8 to 10 servings. From the Persian word for "roasted," a biryani is a version of rice pilaf. It requires some prep work, ...

Last weekend, while meandering through the farmers market, a young lady came up to me, tugged on my sleeve and whispered in my ear, “Please! Do a biryani class or teach us how to make one!” I ...

Cook the biryani: Tightly seal the pot with heavy-duty aluminum foil and its cover and, in a 225-degree oven, place the pot, cooking the biryani for 90 minutes to 2 hours, rotating the pot at ...

1 tsp ghee; 1 bay leaf; 1 Kashmiri lal mirch; 1 inch cinnamon; 1 star anise ; 3-4 cloves; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp coriander seeds; 2-3 cardamoms; 1 tsp turmeric powder ...

Add the biryani vegetable spices and stir for 1 minute to toast the spices. Add the rice and chickpeas and stir well to coat in the tasty flavours. Add the stock, salt, cinnamon, bay leaves ...

Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice.

From veggie stir-fries to vegetable upma, discover delicious and nutritious dishes that fuel your body without the drizzle. Craving a healthy boost but tired of greasy meals? Unleash a rainbow of ...