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PrintVEGETABLE BIRYANI
This is a good-tempered dish made from everyday ingredients and thus indispensable for the cook catering for an unexpected vegetarian guest.
Serves :
6
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Preparation Method :
- Put the rice, cloves, and cardamom seeds into a large, heavy pan.
- Pour over the stock and bring to boil. Reduce the heat, cover the pan and simmer for 20 minutes or until all the stock has been absorbed.
- Meanwhile, put the garlic cloves, onion, cumin seeds, ground coriander, turmeric, chilli powder, and seasoning into a blender or food processor together with 30 ml / 2 tablespoons water.
- Blend to a smooth paste. Scrape the paste into a large flameproof casserole.
- Preheat the oven to 180°C / 350°F / Gas 4.
- Cook the spicy paste in the casserole over low heat for 2 minutes, stirring occasionally.
- Add the potato cubes, carrots, cauliflower, beans, and 90 ml / 6 tablespoons water.
- Cover and cook over low heat for 12 minutes, stirring occasionally.
- Add the chopped fresh coriander.
- Remove the cloves from the rice. Spoon the rice over the vegetables. Sprinkle with the limejuice.
- Cover and cook in the oven for 25 minutes or until the vegetables are tender.
- Fluff up the rice with a fork before serving, garnished with coriander.
INGREDIENTS
- 200 grams long-grain rice, rinsed
- 2 whole cloves
- Seeds from 2 cardamom pods
- 450 ml vegetable stock
- 2 garlic cloves
- 1 small onion, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
- 1 large potato, cut into 1 inch cubes
- 2 carrots, sliced
- ½ cauliflower, broken into florets
- 50 grams green beans, cut into 1 inch lengths
- 2 tablespoons chopped fresh coriander (cilantro), plus extra to garnish
- 2 tablespoons lime juice
- Salt and ground black pepper
- IDHAYAM Sesame Oil for frying
4 comments for “Vegetable Biryani”
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