Vegetable Biriyani
A versatile biriyani recipe - ready to make your own
INGREDIENTS
4 tbsp oil onion, chopped
1 small cauliflower, broken into small florets(or ½ a large one)
2 sweet potatoes, peeled and cubed
2 garlic cloves, chopped
1-2tsp curry powder
300g rice
900 ml vegetable stock, using 1 stock cube
100g green beans, chopped to bite size pieces
METHOD
1 Add oil to a large saucepan, when oil is hot add the onions, cauliflower and sweet potato and cook on medium to low heat for 10 minutes.
2. Add the garlic and curry powder and cook for a further minute. Note that the recipe says 1-2tsp of curry powder but feel free to add more if you like it spicier.
3. Add the rice, mix well and then add the stock. Cover the pan with a lid and cook until the rice is done, follow the manufacturer’s instructions on cooking times for the rice. While cooks, check and stir occasionally to prevent the rice sticking to the pan. If you see the rice is still not cooked and is going dry, just add some water.
4. Add the green beans 5 min before the rice is cooked and mix through. That should give them enough time to cook without losing their lovely colour and keeping a bit of a bite.
5. When the rice is cooked, check for seasoning and serve
TIPS FROM THE CHEF
You could turn it into a chicken and vegetable biryani by adding some chicken. Cut chicken into bite size pieces and add it in step 1 with the vegetables.
If you like spicy food, a chopped red chilli would a good kick. Chop it and add it with the garlic.
Swap the vegetables around, use whatever available vegetables you have in the fridge: peppers, mushrooms, carrots, butternut squash, broccoli, peas, spinach, most veg will work well in this recipe. If you are going to use any green veg, remember to cut it to bite size pieces and add it towards the end of cooking, to keep the colour and a bit of the crunch.
