A Spicy Tangy Biryani for my tummy!

I was talking with a good friend of mine @omrusman about food and I wondered what type of food he liked to eat. One of the first dishes he mentioned was Biryani. I love exploring new foods and immediately looked it up.

Biryani is a spicy rice dish which originated in India. This was the first time I made this dish and for a first time, I have to say it was amazing!

I started the dish by dicing up some onions and bell pepper while warming up some olive oil.

I then added 1/2 a cup of water and ran to the garden to pick some ripe cherry tomatoes. I tossed them into the pot with the onions, oil, water and brought them up to a simmer.

I then crushed some garlic and grabbed some ginger from the fridge and mixed it all up.

I let it simmer and cook inside the pan till the cherry tomatoes were soft enough to smash with a wooden spoon.

While that was simmering I grabbed 2 cups of long grain white rice and started to clean it. Generally, basmati rice is what is commonly used when making this dish, but I only had long grain white rice available.

As for spices, I added a couple tablespoons of garam masala, a teaspoon turmeric, a teaspoon of whole corriander seeds, some diced jalapenos, and a couple tablespoons of salt.

To make this more like the recipe I found online I went ahead and added half a package of Beyond Meat's Beyond Chicken. Beyond Chicken is probably my favorite vegan chicken replacement and tastes the closest to chicken.

I added 4 more cups of water with the 2 cups of cleaned rice and let it simmer for 25 minutes. Around 15 minutes in I stirred up the rice to make sure it didn't stick to the bottom of the pan.

The last thing I added, right as the dish was completed, was two heaping handfuls of chopped cilantro. This added a nice fresh note to the dish that really brightened everything up.

I wanted to go ahead and thank everyone who made it here to the end. I really appreciate each and every one of you. I really hope you enjoy my content.

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Be Excellent to Eachother.