Vegetarian Biryani

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Vegetarian Biryani

 

 

4 teaspoons vegetable oil

1 brown (yellow) onion, halved, thinly sliced

2 garlic cloves, sliced

1 cinnamon stick

6 cardamom pods, bruised

1 1/2 teaspoons ground cumin

1/4 teaspoon chilli powder

2 cups basmati rice

3 cups vegetable stock

175 g (6 oz) baby green beans, trimmed

1/4 medium (200 g)(7 oz) cauliflower, cut into florets

100 g (3 1/2 oz) button mushrooms, halved

1/2 cup fresh coriander (cilantro) leaves

2 tablespoons (8 tsp) flaked almonds, toasted

1/4 cup plain soy yoghurt

 

 

1. Heat oil in a large, heavy-based saucepan over medium heat. Cook

onion and garlic for 3 minutes or until onion is soft.

 

2. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or

until fragrant.

 

3. Add rice. Stir to coat.

 

4. Add stock, beans, cauliflower and mushrooms. Bring to the boil.

Reduce heat to medium-low. Simmer, covered, for 12 minutes or until

liquid is absorbed. Remove from heat.

 

5. Stand, covered, for 10 minutes or until rice is tender. Remove

cinnamon stick.

 

6. Top biryani with coriander (cilantro) and almonds. Serve with yoghurt.

 

 

Serves 6.