A Rice Dish with 13 ingredients for Thursday 13, edition XIV




If you count all of the ¼ teaspoon spices as one ingredient, and don’t count the topping of cashews, raisins and hard-cooked eggs, this recipe has 13 ingredients. I hope that’s O.K.

This is a wonderful dish, often requested as a birthday meal in our home.

(This recipe is from Everybody Cooks Rice by Norah Dooley and Peter Thornton, a children’s picture book published in 1991 by Carolrhoda Books, ISBN: 0876144121)

2 medium onions, peeled and chopped

2 Tablespoons butter


2 cloves garlic, peeled and finely chopped

2 teaspoons grated fresh ginger

1 teaspoon ground coriander

¼ teaspoon each crushed black pepper, cayenne pepper, ground cloves, ground cinnamon, and ground cardamom

1 teaspoon cumin


½ cup carrots, peeled and thinly sliced

2 fresh tomatoes, peeled, quartered, and diced

1 cup cauliflower florets

1 cup green beans

1 cup green peas

3 cups half-cooked rice (rice that has cooked for 7 to 10 minutes)

2 Tablespoons water

½ cup cashews

½ cup raisins

2 hard-cooked eggs, peeled

  1. In a large frying pan over medium heat, sauté onions in 1 Tablespoon butter until golden.
  2. Add all spices.
  3. Add all the vegetables and sauté for 2 or 3 minutes.
  4. Butter a large casserole dish and add all the ingredients, mixing or layering rice and vegetables.
  5. Bake at 300 degrees F for 30 to 35 minutes.
  6. Sauté cashews and raisins in 1 Tablespoon butter.
  7. Crumble hard-cooked eggs.
  8. When biryani is baked, sprinkle with cashews, raisins, and crumbled hard-cooked eggs.

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