Vegetable Biryani
Ingredients:
340g/12oz/1½ cups basmati rice
50g/2oz ghee or oil
1 large onion, chopped
1 tsp grated fresh root ginger
1 tbsp black mustard seeds
2 garlic cloves, crushed
1 tbsp hot curry paste
2 carrots, thinly sliced
225g/8oz green beans, trimmed
225g/8oz cauliflower florets
125g/4oz shelled fresh peas
juice of 1 lemon
2 tbsp roasted cashew nuts
Method:
1 Cook the rice according to the pack instructions.
2 Meanwhile, heat the ghee or oil in a large pan and cook the onion, ginger, mustard seeds and garlic over a low heat for 5 minutes until softened. Add the curry paste and cook for 2 minutes, stirring constantly.
3 Add 600ml/1 pint/2½ cups water and season with salt and pepper. Stir well and bring to the boil. Add the carrots and beans, reduce the heat and simmer for 15 minutes.
4 Add the cauliflower and peas and simmer for 10 minutes. Fold in the rice gently and heat through.
5 Stir in the lemon juice and simmer gently for a few minutes. Serve immediately sprinkled with roasted cashew nuts.
0 comments:
Post a Comment