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Vegetarian Biryani


cups white basmati rice

2 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil

1 large onion thinly sliced

1 red pepper thinly sliced

1 cup diced carrots

4 garlic cloves, rough chopped

4 Tbsp. Bittersweet Herb Farm Spices of India Seasoning

4 cups vegetable stock

3/4 tsp. salt, more to taste

1 can chickpeas, drained, rinsed

1 bay leaf

1/2 cup raisins

cashews for garnish


Soak rice in a bowl of hot water while you prepare the ingredients. In a large skillet heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden. Turn heat to medium, add the vegetable, garlic, and sauté for 4-5 minutes. Remove 1 cup of the mixture and set aside. Add spices and bay leaf, and stir for one minute, toasting the spices. Drain the rice and add it along with the vegetable stock and salt.

Top with chickpeas, raisins, and the cup of vegetables you set aside. Bring to a simmer over high heat, then lower heat to low. Cover with a tight lid and simmer on low for 20-30 minutes or until the rice has soaked up the liquid.

Garnish with chilis, lemon, or nuts.  Enjoy!

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