Vegetable Chickpea Biryani in Solar Cooker


Vegetable Biryani using the Solar Flare Parabolic Solar Cooker
This dish is made different from the traditional middle eastern dish.  We cook the vegetables like a stew then serve over rice.  The name Biryani is derived from a Persian word that means “fried” or “roasted”.  Biryani was believed to have been invented in the kitchen of the Muslim Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine.
Serves 4-6
2 tablespoons olive oil
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 teaspoon fresh ginger, minced
1 small sweet potato, chopped into small pieces
¼ head of cauliflower, chopped into small pieces
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
2 cups water or chicken broth
1 can chickpeas, rinsed and drained
Salt to taste
In a saucepan heat oil and sauté onion and bell pepper until brown.  Remove from heat and add ginger, sweet potato and cauliflower.  Divide between 2 cooking vessels. Note: you can skip this step of browning the onion and bell pepper and add them directly to the cooking vessels.
Divide spices and water between the 2 cooking vessels and cook until soft, about 1 hour.  Allow cooking vessel to rest 2-3 minutes before opening.  Open cooking vessel and divide chickpeas between the 2 cooking vessels and cook an additional 30 minutes or until hot.
Serve as is or over cooked rice.
Tip: It is recommended to check the cooking vessel about 45 minutes or 1 hour into the cooking process.  If there is condensation in the bag check the food.  Let cooking vessel rest 2-3 minutes before opening, then open jar and stir contents to check if done.  If more time is needed, cook for an additional 10 -20 minutes then check again.
CookTime: 1 hour for veggies, 30 minutes additional with chickpeas
SZ Team