Breadcrumbs
| Vegan Fish Cakes
| Curry Paste
| Panang Curry with Tofu
| Chinese Curry Sauce
| Easy Vegetarian Chilli
| Rum Baba
| Veggie Chilli
| Vegetarian Biryani
|
Vegetarian Biryani
A quick and easy Biryani. A popular ans fragrant rice dish infused with Indian spices.



Serves 4 (Estimated) Rating 5/5

Prep Time 20 Minutes Cooking Time 45 Minutes

Ingredients |
2 Tablespoons Ollive Oil |
1 Onion, thinly sliced |
500 Gram Selected Vegetables, thinly sliced |
3 Garlic Cloves, finely chopped |
1 Tablespoon Ginger, finely chopped |
2 Tablespoons Cumin |
1 Tablespoon Coriander |
1 Teaspoon Chilli Powder |
1 Teaspoon Cinnamon |
½ Teaspoon Cardamom |
1 Teaspoon Turmeric |
1 Bay Leaf |
1 Vegetable Stock |
500 Gram Basmati Rice, washed |
1 Teaspoon Salt |
500 Gram Chickpeas, rinsed |
250 Gram Rasins |
Cashews and Chopped Cilantro |
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 saute 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. |