- Spiced Vegetable Biriyani.jpg (49.84 KiB) Viewed 156 times
Takes: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp vegetable oil
- 1 garlic clove, crushed
- 2 onions, 1 thinly sliced, 1 chopped
- 2 tsp garam masala
- 400g can chopped tomatoes
- 1 medium potato, cut into 1cm pieces
- 1 medium red pepper, cut into 2cm pieces
- 300g basmati rice
- 8 cardamon pods, bruised
- ½ tsp chilli powder
- ¼ tsp ground turmeric
- 40g sultanas
- 1 small cucumber, peeled into ribbons
- 20g flaked almonds, toasted
- Handful fresh coriander sprigs
- Handful fresh mint leaves
Method
1. Heat half the oil in a large saucepan over medium - high heat. Cook the garlic and sliced onion, stirring, for 5 minutes or until the onion softens. Add the garam masala and cook, stirring, for 1 minute. Stir in the tomatoes, potato and 125ml water. Bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Add the red pepper and simmer, covered, for another 10 minutes or until the vegetables are tender.
2. Meanwhile, heat the remaining oil in a medium saucepan over a medium - high heat. Cook the extra chopped onion, stirring, for 4 minutes or until soft. Add the rice and spices, cook, stirring, for 1 minute or until fragrant. Stir in the sultanas and 375ml water. Bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes or until the rice is just tender and the water is absorbed.
3. Divide the rice and vegetable mixtures between four serving bowls, then top with cucumber, carrot, almonds and herbs. Serve immediately.
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