Fall Fest: Vegetable Biryani with Turnips

This was the recipe that introduced me to turnips and sent me in search of my first Dutch Oven.  When I was first getting into cooking I was at a friends and she had this strange vegetable on her counter which I learned was a turnip, she then cooked it into this amazing dish.  I tried to recreate the recipe.  It came out all wrong and I figured it was because I didn’t have a Dutch Oven-which is key to cooking the rice in this recipe correctly.  To make it right I needed to get myself a Dutch Oven.   So I thought the best way to celebrate Turnips with Fall Fest was to share that amazing recipe, Vegetable Biryani.

Meatless Monday Menu – Vegetable Biryani
Farm Share Food – Jalapeno, Onion, Sweet Potato, Turnip

Vegetable Biryani
a recipe from a good friend who introduced me to turnips

This dish is substantial enough to be a meal on its own.  It also makes a great side dish for a feast, like Thanksgiving.

Printable Version

Simple Raita

2 cup plain, unsweetened yogurt
¼ t salt
¼ t cumin
1 cucumber, peeled and diced

Stir ingredients together and store in refrigerator until ready to serve.

Spice Paste

4 cloves garlic
1 T minced ginger
1 jalapeno, seeded and roughly chopped
½ small onion, roughly chopped
1 t garam masala
½ t cumin
¼ t turmeric
2 T water

Combine ingredients of the spice paste with an immersion blender or food processor, puree until a paste forms.  Store in a small bowl until ready to use.

Vegetable Biryani

3 T olive oil, divided
4 whole cloves
1 (3 inch) cinnamon stick
1 ½ cups cauliflower florets, cut into 1 inch pieces
1 ½ cups sweet potato, peeled and diced small
1 bunch turnips, diced small
1 ¼ cups basmati rice
¼ cup raisins
2 cups water
1 t salt
1 cup frozen peas
1 T unsalted butter
2 medium onions, thinly sliced


Preheat oven to 350 degrees.

Heat 2 T of oil over medium heat in Dutch Oven.  Add cloves and cinnamon stick and cook for 1-2 minutes.  Add the reserved spice paste and cook until paste begins to stick to the bottom of the oven, 2-3 minutes.  Add cauliflower, sweet potato, and turnip and stir to coat vegetable completely with spice paste.  Add rice and stir to coat.  Add raisins, water and salt.  Stir to combine.  Bring to a boil, then cover the pot, and transfer to the oven for 30 minutes, until rice is cooked.  Remove from oven, stir in the peas, and then let sit covered for 15 minutes. 

While the rice is in the oven heat 1 T oil and 1 T butter in a skillet over medium heat.  Add the onion slices and slowly caramelize.  Stir the onions often, constantly moving them around the pan until they are golden and beginning to crisp.

Transfer the rice to a serving platter, sprinkle with the caramelized onions, and serve with the Raita on the side. 

Check out the great recipes from other blogs celebrating Fall Fest:

The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary
Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg
And Love It Too: Turnip Pancakes
Napa Farmhouse 1885: Turnips, Really?
Purple Cook: Vegetable Biryani With Turnips
Glory Foods: Turnip Greens With Potatoes and Mushrooms
Big Girls Small Kitchen: Creamed Turnips With Their Greens
FN Dish: Simply Roasted Turnips