top of page

Vegetable Biryani


1 ½ c basmati rice, soaked in water for 10-15 min

½ cauliflower head, cut in pieces

1 large onion sliced

1 cup peas and carrots (froxen is fine)

1 cup button mushrooms, sliced

2 ripe tomatoes, diced

2 tbsp EVOO

½ cup plain Greek yogurt

2 tsp garlic, minced

1 tbsp ginger minced

1 tsp Peachy herbs

1 star anise (optional) crushed in mortar and pestle

½ tap coriander powder

½ tsp cumin powder

½ tsp cardamom powder

½ cup fresh cilantro, chopped

½ c fresh mint chopped


Cook rice on medium low with equal part water, sprinkle with Peachy herbs.

In a large skillet, heat oils, add ginger, garlic and onions, cook until onions are caramelized

about 3-4 minutes.

Add yogurt and all spices. ( This is when I add someto=ing spicy hot like hot chilis or shriracha)

Add vegetables (may use any favorite veg like green bean, asparagus and other starchy veg

like diced potatoes and beans) cook until vegetables are partly cooked, not overdone.

Add cooked rice, a scoop at a time, making sure all vegetables and spices blend in well.

Season w salt and pepper.

Garnish w fresh cilantro and fresh mint.

Nutrition Information per 10 oz bowl:

201 kcal, 4 g Fat, 36 g Carbs, 7.5 g Protein, 4 g Fiber, 0 cholesterol, 100 mg Sodium.,

340 mg Potassium

Recent Posts

See All

Bourbon Chicken w Cashews and Mushrooms

Ingredients: 2 lbs boneless chicken breast or thighs, cubed 1 onion, diced ½ cup cashew nuts 1 tsp Peachy’s dried mixed herbs 4 cloves garlic, minced ¼ cup chopped parsley 1 cup mushrooms, sliced ½ cu

Creamy Tomato Soup & Spinach

Ingredients 2 tbsp coconut oil or EVOO 2 onions, chopped 2 tsp minced garlic 2 15 oz cans fire roasted tomatoes 1⁄2 cup basil 2 tsp dried Peachy hebs 1 can coconut milk or whole milk 1⁄2 c Parmesan ch


bottom of page