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.
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