Name: Vegetable biryani
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 2 cup basmati rice, rinsed; 40 gram ghee; 2 medium brown onions, thinly sliced; 200 gram cauliflower, cut into florets; 1 cup frozen peas; 2 medium carrots, halved lengthwise, sliced; 300 gram kumara, peeled, out into 2 cm pieces; 2 tablespoon madras curry paste; 2 cup greek-style yogurt, plus extra, to serve; 1/4 cup chopped coriander

Ingredients

2 cup basmati rice, rinsed

40 gram ghee

2 medium brown onions, thinly sliced

200 gram cauliflower, cut into florets

1 cup frozen peas

2 medium carrots, halved lengthwise, sliced

300 gram kumara, peeled, out into 2 cm pieces

2 tablespoon madras curry paste

2 cup greek-style yogurt, plus extra, to serve

1/4 cup chopped coriander

Method

1.Cook rice in a large saucepan of boiling water for 5 minutes. Drain well.

2.Melt half the ghee in a large, deep frying pan over moderate heat. Add onion: cook and stir for 8-10 minutes or until golden.

3.Using a slotted spoon, remove onion from pan. Drain on paper towels; reserve.

4.Place remaining vegies in pan: cook and stir for 8 minutes or until golden. Add curry paste; cook and stir for 1 minute or until fragrant. Reduce heat.

5.Stir in 1/2 cup water and half the yogurt; cook and stir for 5 minutes. Stir in rice, remaining yogurt and ghee. Cook; covered stirring occasionally, for 25 minutes or until rice and vegies are tender. Spoon into bowls; top with extra yogurt, coriander and reserved onion to serve.

You can also cook biryani in a casserole dish in the oven, preheated to 180°C (160°C fan-forced), for 40-45 minutes. Use vegetable oil instead of ghee if you like.
Note

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Ingredients

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