I call this recipe French Biryani Stir-fry for want of a better name. It is sort of a cross between a Paella and a Biryani (Biryella?) with French overtones. The secret is how you cook the rice. I like to use a mixture of basmati and risotto rice with truffle. I also like to use a mixture of tomatoes, Roma for sweetness and cherry for acidity. The rice takes a little time and care. The vegetables are stir fried quickly at the last minute.
Time: preparation 75 minutes – this includes soaking and draining the rice