Name: Vegetable biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoon ghee; 1 medium brown onion, thinly sliced, plus 2 extra, thinly sliced; 2 cloves garlic, crushed; 1 tablespoon ground cumin; 1 teaspoon ground turmeric; 3 cardamom pods, bruised; 1 cinnamon stick; 1 cauliflower, cut into florets; 2 large potatoes, chopped; 2 medium carrots, chopped; 3 cup basmati rice; 6 cup (1.5l) vegetable stock; 250 gram green beans, cut into 5cm lengths; coriander leaves, to serve

Vegetable biryani

This fragrant Indian rice dish is beautiful served on its own or on the side of a big dinner banquet. Packed full of punchy spices, herbs and fresh vegetables, it can be served straight from the pan.

Serves 8

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

2 tablespoon ghee

1 medium brown onion, thinly sliced, plus 2 extra, thinly sliced

2 cloves garlic, crushed

1 tablespoon ground cumin

1 teaspoon ground turmeric

3 cardamom pods, bruised

1 cinnamon stick

1 cauliflower, cut into florets

2 large potatoes, chopped

2 medium carrots, chopped

3 cup basmati rice

6 cup (1.5l) vegetable stock

250 gram green beans, cut into 5cm lengths

coriander leaves, to serve

Method

1.Heat half the ghee in a large saucepan. Add onion and garlic. Cook, stirring, 3 minutes, or until onion is soft. Add spices. Cook, stirring, 30 seconds, or until fragrant. Add cauliflower, potato and carrot. Cook, stirring, 5 minutes, or until coated in spices.

2.Add rice, stir to coat in spices. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, 10 minutes. Add beans. Cook, covered, further 5 minutes, or until rice is cooked and vegetables are tender.

3.Melt remaining ghee in a medium frying pan over moderate heat. Add extra onion. Cook, stirring occasionally, 10 minutes, or until onion is golden brown. Serve biryani topped with onion and coriander leaves.

You can use long-grain white rice instead of basmati.
Note

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Ingredients

Method

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