Vegetable biryani

Summary

Yield
Servings
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Description

There is a long list of ingredients, but the dish itself is easy to cook.

Ingredients

250 g
Basmati rice (rince and soak in cold water for 1 hour)
125 ml
sunflower oil
2
onions (sliced)
1 T
ginger (finely grated)
2 clv
garlic (finely chopped)
1 t
chilli powder
1 t
ground turmeric
1 t
Ground coriander
2
Cinnamon sticks
4
cardamon pods
1 t
cumin seeds
1 t
black peppercorns
1⁄2 t
Cloves
4
star anise
2
Bayleaves
1 t
salt
250 g
potatoes (peeled and diced)
150 g
peas
150 g
carrots (peeled and diced)
250 ml
plain yogurt
4 T
fresh corriander (chopped)
250 g
tomatoes (skinned and chopped)

Instructions

Drain the rice and cook in lots of salted boiling water, till just done, (still a bit hard)

Heat the oil in a large frying pan on a medium heat, add the onion and fry till golden brown.

Add the ginger and garlic, stir and fry for 2 minutes.

Add the tomatoes, all the spices, the bayleaves and half a teaspoon of salt. Stir ans fry for about 10 mins, till the tomato is breaking dow. Stir in the yogurt and cook for another 5 mins.

Add all the veg and 125ml of water, stir, cover and cook for 5 to 10 mins till the veg is tender. Check seasoning.

Spread half the cooked rice over the bottom of a saucepan. Put the cooked veg on top, sprinkle over the chopped corriander, then spread the remaining rice on top.

Cover with a tight fitting lid, (add a layer of foil if the lid isnt toght), and cook on a very low heat for 30 mins. or place ia preheated oven, 160 degrees for 30 mins.

Serve.