Vegetable breyani

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 17
Servings 4
Time 15 min

Ingredients

  • 45
    ml
    oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 6
    cloves
  • 1
    cinnamon stick
  • 6
    cardamon pods
  • 1
    chilli, chopped
  • 5
    ml
    freshly grated ginger
  • 300
    g
    basmati rice
  • 3
    carrots, peeled and sliced
  • 6
    courgettes, sliced
  • 100
    g
    peas
  • 1
    medium-sized cauliflower, broken into florets
  • 900
    ml
    vegetable stock
  • 30
    ml
    coriander seeds
  • 5
    ml
    ground cumin
  • 50
    g
    slivered almonds, toasted
 

Method

25 min
 
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.)
 

Read more on: starch
 

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