I haven’t shared an Indian themed recipe in a long, long time. In fact, it took a couple of readers sending me requests before I realized it was about time I jumped back on the masala train and got to preparing some new Indian dishes for the blog. Is it weird that I’ve been enjoying roasted eggplant curry and gluten-free naan nearly every day for the past 5 months and had very little interest in making anything new? It’s just so good… and high in antioxidants, too!
The thing I love most about Indian food is that many dishes can be made in under 30 minutes, require very little preparation, dedication, or mad skill – albeit there are some that don’t fit this criteria (aka masala dosa).
One of my favorite Indian dishes has got to be biryani, egg fried rice. I learned how to make it in India, and shared the recipe with you all here. The biryani I learned how to make; there are so many different versions it’s astounding, had fried rice sandwiched between spicy sauce, wedges of pineapple and a couple of hard boiled eggs. It was good but required a couple of pots and pans and a bit more dedication than I like to commit to when making dinner. (Would you believe that I’m lazy when it comes to feeding myself?)
So, what you should get from all of this is that biryani is awesome but takes to long. Seems only logical that throwing all the ingredients in a casserole dish and letting the oven do the work would do the trick, eh?
Heh, I love cutting culinary corners.
- 1 tablespoon coconut oil, divided
- 1 cup red onion
- 2 tablespoon chopped fresh ginger
- 2 tablespoon chopped fresh garlic
- 3 teaspoon ground cumin seeds
- 1.5 teaspoon ground coriander seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1½ teaspoon mustard seeds
- pinch of chili (optional)
- ½ teaspoon turmeric
- ½ teaspoon sea salt
- 1½ cup brown basmati rice
- 4 cups water
- 1 medium sweet potato, diced (yield 1 cup)
- 1 cup small cauliflower florets
- 1 medium yellow or orange bell pepper, diced (yield 1 cup)
- ⅓ cup raisins – I used red flame raisins
- large pinch saffron
- Preheat oven to 400F and lightly oil a deep 2 liter casserole dish with half the coconut oil.
- Heat remaining coconut oil over medium-high heat and saute onions for 5 minutes. Add spices and cook for one minute, stirring constantly.
- Add the onion mix and remaining ingredients to the prepared casserole dish.
- Cover and place in the preheated oven for 75-80 minutes until water is absorbed and rice is tender.
- Allow to sit with the lid tight for 5-10 minutes to allow the rice to continue to soften.
- Serve alongside additional protein, if required. Can be packaged in air-tight containers and frozen for up to 2 months.
This recipe makes so much food you’ll most definitely be able to save some for lunch the next day…. and maybe even the next day after that.
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Exclusive Facebook Recipes
Also, something new and equally as exciting – beginning next week, I’ll be posting exclusive recipes on the Healthful Pursuit Facebook Page that cannot be found on the blog. Each recipe will be in a recipe card format that you can print, share with friends, or collect as the weeks go by.
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Hint: we may or may not have a little giveaway today to kick things off