Total time 50 mins | Serves 4 | Mild
Vegetable Biryani
Equipment
Measuring spoons, jug and scales
Knives, Small receptacles for prep
Cutting board
Large pan
Sieve
Ingredients
1 tbsp canola oil
1/3 cup natural yoghurt (75ml)
1/4 cup water (65ml)
3 tsp garlic minced
3 tsp ginger minced
225g basmati rice (1 cup)
1 red onion
2 cups cauliflower
2 carrots
20 green beans
2 cups frozen peas
2 tsp salt
30g unsalted butter. OR use vegetables and plant-based substitutes as you choose
Instructions
CUT: Slice the red onion, cut the cauliflower into small florets, dice the carrots and cut the beans into quarters.
PART COOK RICE: Boil 1 ½ litres of water in a large pan. Add the rice then empty in spice Pack 2 and salt. Quickly bring to boiling for 4 minutes. Drain and set aside in the sieve, keeping in the whole spices.
PART COOK VEGETABLES: Using the now empty pan, mix spice Pack 1, oil, yoghurt, water, garlic & ginger, red onion, cauliflower and carrots. Stir to cover the vegetables and cook on a medium heat for 5mins, occasionally removing the lid to stir. Remove the pan from the heat and stir in the green beans and peas.
LAYER RICE ON TOP: With the vegetables in the pan, scatter on half the part cooked rice, then about half of the dried onions Pack 3. Layer on the remainder of the rice and then the rest of Pack 3. Place small knobs of butter over the top. Don’t stir.
COOK, SET ASIDE & SERVE: With the lid on, cook on a medium heat until you can hear it bubbling. Now cook for 20mins on a low heat so you can still hear it. Remove from heat and rest for 10mins with the lid still on. Tip into a large bowl and lightly turn to mix. Serve as a light meal or with any curry.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.