Festive Lebanese Vegetable Biryani with Spices
This Lebanese vegetable biryani is a fragrant journey that evokes my grandmother's holiday dinners. Unlike plain spiced rice, this dish combines basmati rice with tender vegetables and whole spices like cinnamon and cardamom, typical of Lebanese cuisine. You may wonder about the difference between Lebanese hummus and Israeli hummus: Lebanese cooking often uses more lemon and garlic, while Israeli may have thicker tahini. Here we focus on the spices that enrich mezze and festive dishes. A generous and aromatic vegetarian dish that will delight all your guests.
Ingredients
- basmati rice400 g
- potatoes3 medium
- carrots2
- zucchini1
- cooked chickpeas200 g
- onion2 large
- garlic4 cloves
- olive oil3 tablespoons
- clarified butter (ghee) or oil2 tablespoons
- cinnamon stick1
- cloves3
- green cardamom4 pods
- ground cumin1 teaspoon
- ground turmeric1/2 teaspoon
- sweet paprika1 teaspoon
- saltto taste
- black pepperto taste
- slivered almonds30 g
- raisins30 g
- fresh parsleya few sprigs
Instructions
- 1
Soak basmati rice in cold water for 30 minutes, then drain. Cut potatoes, carrots and zucchini into cubes.
- 2
In a large pot, heat olive oil and ghee. Sauté chopped onion with crushed garlic for 5 minutes. Add cinnamon stick, cloves and cardamom, then mix. Add vegetable cubes and chickpeas, cook 10 minutes stirring.
- 3
Add ground spices (cumin, turmeric, paprika, salt, pepper) and mix well. Pour in drained rice, then add 600 ml boiling water. Cover and cook on low heat for 20 minutes until liquid is absorbed.
- 4
Meanwhile, in a small pan, toast slivered almonds and raisins without fat until golden. Set aside.
- 5
Once rice is cooked, turn off heat and let rest covered for 5 minutes. Remove whole spices if possible. Serve biryani on a platter, decorate with almonds and raisins, and sprinkle chopped parsley.
- 6
Serve hot, accompanied with plain yogurt sauce (optional). This festive dish is perfect for special occasions.
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