Vegetable breyani

Ideas
4 servings Prep: 15 mins, Cooking: 25 mins
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Starch

By Food24 November 03 2009
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Ingredients (17)

45.00 ml oil
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
6.00 cloves
1.00 cinnamon — stick
6.00 cardamom — pods
1.00 fresh chillies — chopped
5.00 ml fresh ginger — freshly grated
300.00 g rice — basmati
3.00 carrots — peeled and sliced
6.00 courgettes — sliced
100.00 g peas — fresh
1.00 cauliflower — florets
900.00 ml stock — vegetable
30.00 ml coriander — seeds
5.00 ml cumin — ground
50.00 g almonds — slivered, toasted
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Method:

Heat oil in a casserole dish and sauté onion and garlic until soft. Add cloves, cinnamon stick, cardamon pods, chilli and ginger and fry for 2 minutes. Add rice and cook over a low heat for 5 minutes.
Layer vegetables on top of rice. Mix remaining spices into vegetable stock and pour over vegetables. Bring to the boil, then reduce heat, cover and simmer for 15 minutes.
Top with almonds and serve with natural yoghurt mixed with fresh coriander on the side. Serves 4-6.
To freeze: Cool completely, then top with almonds, cover and seal well. Freeze until needed. Reheat in the microwave or add an extra 100 ml vegetable stock and reheat on the stove over gentle heat until heated through. (There is no need to defrost first.)



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