Penny Pinch Tuesday

Last week was a good week for me, food wise. On Wednesday night I came home from a productive day at the British Library, picked up a bag of potatoes and made Vegetable Biriyani. I made it quite frequently when I lived at home, but this is the first time I made it here. My very good friend taught me how to make it after we studied abroad together, and it’s pretty amazingly foolproof. It makes a good amount of leftovers but is easily adjustable to smaller portions (bonus).

J’s Vegetable Biriyani

½ cup basmati rice
1 medium size red potato
½ cup yellow onion
2 cloves garlic
3 Tbsp. tomato paste
½ cup frozen mixed veggies
½ tsp. coriander powder
½ tsp. cumin seeds
½ tsp. cumin powder
½ tsp. turmeric powder
½ tsp. garam masala
½ tsp. chilli powder
salt to taste

heat about 2 Tbsp. of oil in a deep nonstick saucepan/dutch oven. Once oil is hot add the cumin seeds and after one minutes add the onions and garlic to the pan and a little salt to sweat the onions.

Peel and dice the potato into cubes and add to the onions and garlic after the onions are translucent (3-5 mintues) and cook the potatoes for 3-5 minutes. Add the spices, and after a minute add the tomato paste and cook for another minute. Add the frozen veggies and cook another 3-5 minutes.

Add the rice and 2 cups water in the pan and let cook for about 10-15 minutes or until there is only a little water in the pan.

Take off the heat and add the raisins.



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