Vegetable Biryani

Okay, this one is a little complicated and has a little exotic flavour, but the boy and the wife both liked it. The way it came out the veggies were still crunchy; I have plans to try cooking it in a pot only, using a lot more water to soften the veggies while cooking, and probably toss the rice through at the end.

Vegetable Biryani

The rice part of the dish is very tasty, and I have suggested I might cook some up by itself for inclusion in the boys school lunch.

  • 1 Cup Long Grain Rice
  • 2 Whole Cloves
  • 2 Cardamom pods (seeds only)
  • 2 Cups vegetable stock
  • 2 Garlic cloves
  • 1 Small onion, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground tumeric
  • 1/2 tsp chilli powder
  • 1 Large Potato, peeled and cubed
  • 2 Carrots, sliced
  • 1/2 Cauliflower, broken into florets
  • 50g Green Beans, sliced
  • 2 tbsp fresh coriander
  • 2 tbsp lime juice
  • Salt & Pepper to taste

Put rice, cloves, cardamom seeds and stock into a pot and bring to the boil. Cover and simmer for 20 minutes, or until all the stock has been absorbed. Set your oven to preheat to 180 degrees. (Celsius, of course!)

While thats happening, put the garlic, onion, cumin seeds, coriander, tumeric, chilli powder and any salt and pepper you like into a blender together with 30mls of water. Blend to a smooth paste.

Spoon the spicy paste into a casserole dish and cook over a low heat for 2 minutes, stirring occasionally. Then, add the potato, carrots, cauliflower, beans and 90mls water. Cover and cook over a low heat for a further 12 minutes, stirring occasionally. Add the fresh coriander at this point.

Remove the cloves before spooning the rice over the vegetables. Sprinkle over the lime juice. Cover and cook in the oven for 25 minutes.

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