Vegetable Biryani Recipe

A very simple easy-to-cook biryani recipe, yummy served as is or as a side dish to meat, poultry or fish.


4 servings

Ingredients

1 onion, quartered
2 garlic cloves
1 tsp chopped ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chili powder
salt and pepper
1.4 liters/2 1/2 pints water
2 carrots, sliced thickly
225 g/8 oz whole green beans, cut into 2.5 cm/1 inch lengths
1/2 small cauliflower head, cut into florets
350 g/12 oz basmati rice
2 whole cloves
1/4 tsp cardamom seeds
2 tbsp lime juice
chopped fresh coriander, to garnish


Preparation

1. Put the onion, garlic, ginger, coriander, cumin, turmeric, chili, salt and pepper in a food processor and blend until smooth.

2. Spoon the spice mixture into a large non-stick saucepan and cook, stirring, for 2 minutes.

3. Stir in 800 ml/1 1/2 pints of the water and bring to the boil. Add the carrots, beans and cauliflower and simmer for 15 minutes, or until tender.

4. Meanwhile, put the rice in a sieve and rinse under cold running water. Put in a saucepan with the remaining 600 ml/1 pint of water, the cloves, cardamom seeds and salt. Bring to the boil, then simmer for 10 minutes, or until just tender.

5. Drain the rice and stir into the vegetables with the lime juice. Simmer gently until rice is tender and the liquid has been absorbed.

6. Serve garnished with coriander.

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