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Vegetable biryani
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your week with this comforting North Indian dish.
Ingredients:
  • 750ml (3 cups) vegetable liquid stock
  • 13.80 gm olive oil
  • 1 small eggplant, trimmed, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tsp garam masala (see note)
  • 1/2 tsp turmeric
  • 300g (1 1/2 cups) basmati rice
  • 300g cauliflower, trimmed, cut into small florets
  • 80g (1/2 cup) frozen peas, thawed
  • 45g (1/4 cup) currants
  • 40.00 ml chopped fresh coriander
  • Fresh coriander leaves, to serve
Instructions:
  • Warm up the stock in a small saucepan over medium heat.
  • Heat up just half of the oil in a large heavy-based saucepan over high heat. Cook the eggplant, stirring occasionally, for 3 minutes until golden. Then, transfer to a plate.
  • Heat the remaining oil in the pan over medium heat. Cook the onion for 5 minutes, stirring occasionally, until soft. Stir in the garlic, garam masala, and turmeric and cook for 1 minute until fragrant.
  • Mix the rice with the spices until evenly coated. Pour in the stock mixture and bring to a boil over high heat. Reduce to low heat, cover, and simmer for 10 minutes.
  • Add the eggplant, cauliflower, and peas to the pan. Cook covered for 3 minutes. Remove from heat, cover the pan with a tea towel, then replace the lid. Let it sit for 2-3 minutes.
  • Fluff the grains with a fork, then mix in the currants and coriander. Season with pepper and transfer to serving dishes. Garnish with fresh coriander leaves before serving.

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