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Baby Approved Vegetable Biryani

We are trying not to raise a picky eater. Cooking individual meals is the last thing I want to do and having a little guy who thinks bland boiled chicken is the only way to eat it isn’t going to work for me. To prevent having a fridge full of big people and little people food I started cooking meals that work well for everyone. I am always on the lookout for a healthy baby food recipe and this one is great. Hopefully we will have a little foodie on our hands and not a guy who lives solely on cheese.

The idea behind this came from a baby led weaning cookbook but I changed the recipe to make it more flavourful. It was a huge hit with everyone and super easy to make. I think one of the keys to the recipes success is soaking that rice before hand so that when you are cooking the rice it doesn’t turn to mush. An added bonus is that you can really use whatever leftover vegetables you have in the fridge. I’m sure some broccoli would be nice added to this and you could also put in some cooked chicken to add some protein.

 

Baby Approved Vegetable Biryani

1/3 cup basmati rice

1 tbsp olive oil

1/2 tsp cumin

Pinch of chilli powder

1 large carrot, finely chopped

1 medium onion, finely chopped

1 clove of garlic, finely chopped

2/3 cup frozen peas

3 cups (approx) chicken stock

Soak rice in water for 30 minutes. In a sauce pan combine spices, olive oil, carrot, onion and garlic cook until tender. Drain rice, add to sauce pan along with chicken stock and peas. Cover and bring to a boil then cook until the liquid has been adsorbed.

Serves 2 adults and a baby. This reheats well too so it’s good to make ahead. For baby I add some plain yogurt to make it creamier and easier to grab.