Vegetable Biryani

No need for a grocery run whip up this hearty vego dinner with whats in the fridge!

The ingredient of Vegetable Biryani

• 2 brown onions thinly sliced into rounds
• 1 tbsp fresh ginger finely grated
• 2 garlic cloves crushed
• 1 4 cauliflower chopped
• 1 2 pumpkin chopped
• 2 handfuls green beans chopped see notes
• 1 2 cup fresh coriander leaves
• 20g butter
• plain yoghurt to serve
• 2 tbsp extra virgin olive oil
• 60g 1 4 cup madras curry paste or korma curry paste
• 400g 2 cups basmati rice
• 2 tbsp currants
• 35g 1 3 cup flaked almonds toasted

The Instruction of vegetable biryani

• heat the butter and 1 tbs of the oil in a large heavy based saucepan over medium low heat add the onion ginger and garlic cook stirring occasionally for 12 minutes or until soft and golden brown season transfer to a bowl set aside
• heat remaining oil in pan over medium heat add curry paste cook stirring for 1 2 minutes or until aromatic add the vegetables rice currants and onion mixture reserving 2 tbs onion mixture cook stirring for 1 minute or until coated add 1l 4 cups water and bring to the boil reduce heat to low and cook covered for 10 minutes or until the rice and vegetables are tender allow to stand covered for 10 minutes fluff with a fork to separate the grains
• sprinkle with the nuts coriander and reserved onion mixture serve topped with a dollop of yoghurt

Nutritions of Vegetable Biryani

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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