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Vegetarian biryani

Vegetarian biryani

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves

  • 1 tablespoon vegetable oil

  • 1 brown onion, halved, thinly sliced

  • 2 garlic cloves, sliced

  • 1 cinnamon stick

  • 6 cardamom pods, bruised

  • 1 1/2 teaspoons ground cumin

  • 1/4 teaspoon chilli powder

  • 2 cups SunRice Basmati Rice

  • 3 cups Campbell's Real Stock Vegetable

  • 175g baby green beans, trimmed

  • 1/4 medium (200g) cauliflower, cut into florets

  • 100g button mushrooms, halved

  • 1/2 cup fresh coriander leaves

  • 2 tablespoons flaked almonds, toasted

  • 1/4 cup low-fat yoghurt

Directions

  • 01

    Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.

  • 02

    Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.

  • 03

    Top biryani with coriander and almonds. Serve with yoghurt.

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