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Vegetarian Biryani
A quick and easy Biryani. A popular and fragrant rice dish infused with Indian spices.
Serves 4 (Estimated) Rating 5/5
Prep Time 20 Minutes Cooking Time 45 Minutes
| Ingredients |
| 2 tbsp Olive Oil |
| 1 Onion, finely chopped |
| 500 g Selected Vegetables, thinly sliced |
| 3 Garlic Cloves, finely chopped |
| 1 tbsp Ginger, finely chopped |
| 2 tbsp Cumin |
| 1 tbsp Coriander |
| 1 tsp Chilli Powder |
| 1 tsp Cinnamon |
| ½ tsp Cardamom |
| 1 tsp Turmeric |
| 1 Bay Leaves |
| 1 Vegetable Stock |
| 500 g Basmati Rice, washed |
| 1 tsp Salt |
| 500 g Chickpeas, rinsed |
| 250 g Raisins |
| Method |
| Heat oil over medium-high heat in a pan or skillet. |
| Add the onion and sauté, stirring often, until tender and golden. |
| Turn heat to medium, add your vegetables, garlic and ginger, and cook 4-5 minutes. |
| Add spices and bay leaf, and stir one minute, toasting the spices. |
| Now add the basmati rice, and sauté for one-minute stirring. |
| Next add stock and salt. |
| Top with chickpeas and raisins. |
| Bring to a simmer over high heat, then lower heat to low. |
| Now simmer on low 25-30 minutes or until the rice has soaked up the liquid. |
| Fluff up with a fork and top with the toasted cashew and cilantro. |