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Vegetable biryani
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a delicious vegetable biryani with any leftover veggies.
Ingredients:
  • 36.80 gm oil
  • 1 eggplant, cut into 1cm cubes
  • 500.00 ml cauliflower florets
  • 1 large onion, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp fresh ginger, grated
  • 1 long green chilli, thinly sliced
  • 20.00 ml garam masala
  • 3-4 whole cloves
  • 3 tsp turmeric
  • 300.00 gm basmati rice, rinsed
  • 765.00 gm vegetable stock
  • 125.00 ml frozen peas
  • 82.50 ml currants
Instructions:
  • In a large saucepan over high heat, heat half of the oil until shimmering. Saute the eggplant and cauliflower until they turn golden, about 3-4 minutes. Transfer to a plate.
  • Heat the remaining oil in the same pan over high heat. Saute the onion until golden, about 6-8 minutes. Add the garlic, ginger, chili, and spices, and cook for 1 minute until aromatic.
  • Stir in the rice until it's well coated. Bring the stock to a boil over high heat. Reduce heat to low, cover, and simmer for 8 minutes.
  • Add the eggplant mixture, peas, and currants to the pot. Cook covered for an additional 3-5 minutes until the vegetables are tender. Remove from heat and let it sit for 5 minutes. Serve with a sprinkle of fresh coriander and a side of natural yogurt.

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