Vegetable Biryani

Name: Vegetable Biryani
Ingredients: 1 cup long grain rice; 2 whole cloves; 2 cardamom pods, seeds only; 2 cups vegetable stock; 2 garlic cloves; 1 small onion, chopped; 1 teaspoon cumin seed; 1 teaspoon ground coriander; 12 teaspoon chili powder; 1 large potato, peeled and cut into 1-inch dice; 2 carrots, sliced; 12 cauliflower, cut into florets; 50 g French beans, cut into 1-inch lengths; 2 tablespoons fresh coriander, chopped; 2 tablespoons lime juice; salt and pepper, to taste

16 ingredients

11 steps

Ingredients

1 cup long grain rice
2 whole cloves
2 cardamom pods, seeds only
2 cups vegetable stock
2 garlic cloves
1 small onion, chopped
1 teaspoon cumin seed
1 teaspoon ground coriander
12 teaspoon chili powder
1 large potato, peeled and cut into 1-inch dice
2 carrots, sliced
12 cauliflower, cut into florets
50 g French beans, cut into 1-inch lengths
2 tablespoons fresh coriander, chopped
2 tablespoons lime juice
salt and pepper, to taste

Directions

1

Put the rice, cloves and cardamom seeds into a large saucepan.
2

Pour over the stock and bring to the boil.
3

Reduce the heat, cover and simmer for about 20 minutes or until the stock has been absorbed.
4

Put the garlic,onion,cumin seeds,coriander,turmeric,chilli powder and seasoning into a blender or coffee grinder with 2 tbsp water, and blend to a smooth paste.
5

Preheat the oven to 180 degrees Celsius Spoon the spicy paste into a flameproof casserole dish and cook over a low heat for 2 minutes, stirring occasionally.
6

Add the carrots,potato, cauliflower, beans and 6 tbsp water.
7

Cover and cook over a low heat for a further 12 minutes, stirring occasionally.
8

Add the chopped coriander.
9

Remove the cloves and spoon the rice over the vegetables.
10

Sprinkle over the lime juice and cover and cook in the oven for 25 minutes or until the veggies are just tender.
11

Fluff up the rice before serving.