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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 vegetarian dinner using ingredients on hand.
Ingredients:
  • 2 brown onions, thinly sliced into rounds
  • 20.00 ml fresh ginger, finely grated
  • 1/4 cauliflower, chopped
  • 1/2 pumpkin, chopped
  • 2 handfuls green beans, chopped (see notes)
  • 125.00 ml fresh coriander leaves
  • Plain yoghurt, to serve
  • 60g (1/4 cup) madras curry paste, or korma curry paste
  • 400g (2 cups) basmati rice
  • 40.00 ml currants
  • 35g (1/3 cup) flaked almonds, toasted
Instructions:
  • In a large heavy-based saucepan, melt the butter with 1 tablespoon of oil over gentle heat. Sauté the onion, ginger, and garlic until soft and golden brown, about 12 minutes. Season to taste, then transfer to a bowl and set aside.
  • In the same pan, heat the remaining oil over medium heat, then add the curry paste. Stir and cook until aromatic, about 1-2 minutes. Add the vegetables, rice, currants, and onion mixture (reserve 2 tbs for later) and stir for 1 minute to coat. Pour in 1L (4 cups) water and bring to a boil. Lower the heat, cover, and simmer for 10 minutes until the rice and vegetables are tender. Let it sit, covered, for another 10 minutes. Fluff the grains with a fork before serving.
  • Top the dish with the nuts, coriander, and the reserved onion mixture. Serve with a generous dollop of yoghurt on top.

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