Tuesday, 5 January 2010

Recipe: Vegetable Biryani

Ingredients - serves 2

120g brown basmatic rice, or any rice that you have
1170g cauliflower florets
1 carrot, cut into bite size pieces
140g frozen or fresh peas
1 tbsp olive oil
1 onion, sliced thinly
1 large clove of garlic, peeled and chopped
1.25cm piece of fresh ginger, peeled and grated
1/2 tsp tomato puree or tomato ketchup
1 1/2 tsps curry paste or curry powder
salt and pepper
1/2 handful of chopped coriander, to garnish

Method -

Cook the rice.

Meanwhile bring a pan of salted water to the boil, add the cauliflower, carrots and peas (if using fresh) and cook for 3-4 mins, add the peas for the last minute if frozen. Drain the vegetables.

Heat a large, non-stick work or frying pan and add the olive oil.

Add the onions and fry for 6 mins over a medium heat, stirring often, to prevent them from sticking and burning.

Add the garlic and ginger and cook for another minute.

Add the cooked, drained rice and heat through, stirring for 1 minute, then add the cooked vegetables, tomato puree or tomato ketchup, curry paste or curry powder and 2 1/2 tbsps water.

Heat throughly, stirring continuously.

Season with salt and pepper and sprinkle with the chopped coriander.

You can also serve this with two hard boiled eggs, sliced on top, before you season and sprinkle with the chopped coriander.

Thank you to Woman Magazine for this recipe.

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