Vegetable biryani
This biryani is spicy rather than hot. If you want more heat, add a pinch of chilli powder to the spice mix. Vary the vegetables - for example, you could add cauliflower or mushrooms, or use green beans instead of peas and parsnip instead of potato.
Ingredients
60ml (¼ cup) vegetable oil
1 brown onion, sliced
4 garlic cloves, chopped
2 tsp grated fresh ginger
6 cardamom pods, crushed
½ tsp ground turmeric
1 tsp ground cumin
1 long green chilli, seeded and chopped
1 large carrot, chopped into 2cm pieces
1 large potato, chopped into 2cm pieces
125g frozen peas
300g (1½ cups) basmati rice
6 dried apricots, sliced
35g (¼ cup) slivered almonds, toasted
¼ cup coriander leaves, chopped, plus whole leaves, to serve
Method
Step 1
Heat the oil in a large saucepan and cook the onion over low heat for about 5 minutes, or until soft. Stir in the garlic, ginger, cardamom, turmeric, cumin and green chilli and cook over low heat for 1 minute.
Step 2
Add the carrot, potato and 250ml (1 cup) water, cover and cook over low heat for about 15 minutes, or until the vegetables are tender.
Step 3
Add the peas, rice and 500ml (2 cups) hot water, season to taste with salt and freshly ground black pepper and bring to the boil. Cover and cook over very low heat for 10 minutes. Remove from the heat, cover and stand for a further 10 minutes.
Step 4
Fluff the rice with a fork, check the seasoning and stir in the apricots, almonds and chopped coriander. Serve sprinkled with coriander leaves.
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