Vegetable biryani- Ingredients 75g Long grain rice 1 Whole clove 1 Seed of cardomon pods 225ml Water 1/2 Vegetable stock cube 1 Garlic clove 1/2 Onion 2.5ml Cumin seeds 2.5ml Ground coriander 1.25ml Ground tumeric 1.25ml Chili powder 1/2 Large potato 1 Carrot 100g Caulifilower 25g French beans 15ml Fresh coriander 15ml Lime juice Seasoning to taste Garnish: 10ml chopped parsley Method 1) Put water and vegetable stock cube into a measuting jug. 2) Put the rice, cloves and cardamon seeds into a large saucepan. Pour over the stock and bring to the boil. 3) Reduce the heat, cover and simmer for 20 minutes until all the stock has been absorbed. 4) Prepare the following ingredients: Onion- Peel and cut roughly. Potato- Wash, peel and dice into 2.5cm cubes. Carrots- Wash, peel and slice. Cauliflower- Wash and cut into florets. French beans- Wash and cut into small pieces. Parsley and coriander- Chop finely. 5) Place the garlic, onion, cumin seeds, coriander, tumeric, chili powder and seasoning into a blender with a 15ml/ 30ml water. Blend to a smooth paste. 6) Transfer the spicy paste to a large pan and cook for 2 minutes over a low heat. 7) Add the potato, carrot, and cauliflower florets, french beans and 45ml/ 90ml water into the pan. Cover and cook over a low heat for a futher 12 minutes, stirring occasionally. Add chopped corinader. Transfer to an oven- proof dish. 8) Remove the cloves and spoon the rice over the vegetables. Sprinkle with lime juice. 9) Cover with a lid and cook in the oven for 25 minutes or until the vegetables are tender. 10) Fluff up the rice with a fork before serving and garnish with the chopped parsley.
Posted on: Sun, 15 Sep 2013 21:03:32 +0000
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