- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving: Serves 04-06
Vegetarian Biryani
Nikalene Riddle from Skinnymixers brings us another amazing recipe this month, her Vegetarian Biryani. A new spin on the traditional Biryani, this dish is veggie packed and full of colour, taste and aroma. Served hot or cold, it is a hearty meal on its own with grilled protein, or served as a complementing dish for an Indian banquet.
No: Gluten / Egg
Contains: Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 35 minutes
Serves 4-6
Can be frozen
Ingredients
- butter - 50g, or ghee
- white rice - 400g, basmati
- cinnamon - 1 stick
- cloves - 2
- cardamom - 1 tsp, seeds, or 5 cardamom pods bruised
- mustard seeds - 1/2 tsp, black (optional)
- water - 900g
- turmeric - 2 tsp, powder
- vegetable stock - 2 Tbsp, concentrate
- Vegetables:
- green beans - 100g, sliced diagonally in 1 inch pieces
- cauliflower - 100g, small, florets
- carrots - 2, small dice
- cashew nuts - 100g, raw
- sultanas - 70g
- Gravy:
- vegetable stock - 100g, reserved, liquid
- yoghurt - 100g, greek
- curry powder - 1 tsp, Malaysian Meat
- garam masala - 1 tsp
- salt - 1/2 tsp
- Garnish:
- fresh coriander - small handful, chopped
- lemon juice - fresh, decent squeeze
Method
- Add butter or ghee (50g) to bowl with rice (400g), cinnamon (1 stick), cloves (2), cardamom seeds (1 tsp) and mustard seeds (1/2 tsp). Program 5 minutes / 100C / Reverse+Stirring Speed.
- Pour butter, spices and rice into internal steaming basket.
- Rinse machine bowl roughly.
- Add water (900g), turmeric (2 tsp) and stock (2 Tbsp) to mixer bowl. Put rice basket in place.
- Put steaming attachment lower dish and upper tray in place with green beans (100g), cauliflower (100g), carrots (2), cashews (100g) and sultanas (70g). Cook for 18 minutes / Steaming Temperature / Speed 2.
- After cooking time, remove the vegetables to an insulated server to keep warm.
- Remove the cinnamon and cloves and discard. Pour rice into insulated server with the vegetables and gently combine.
- Don't drain the liquid stock completely, retain around 100g. Add yoghurt (100g), curry powder (1 tsp), garam masala (1 tsp) and salt (1/2 tsp). Mix on Speed 5 / 10 seconds.
- Pour over rice in insulated server. Garnish with coriander and lemon juice and let it sit, covered for 5 minutes before serving.
Note from Nikalene: You can purchase malaysian meat curry powder from an Indian or Asian grocer. While you can use other curry powder, I highly recommend you source traditional meat curry powder (its so worth it!). Reduce the quantities if you are using a western style curry powder like Keens. I use the Babas brand curry powder.
