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Quick vegetable biryani


Ingredients 10
Servings 4
Time 10 min


  • sunflower oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 5
    dried crushed chillies
  • 15
    biryani whole-spice mix
  • 750
    bite-sized pieces of vegetables (patty pans, cauliflower, courgettes and mushrooms)
  • 300
    canned lentils, rinsed and drained
  • 500
    whole-wheat basmati rice
  • 500
    vegetable stock
  • yoghurt and fresh coriander, to serve


20 min

Heat a thin layer of oil in a large saucepan. Sauté the onion until soft. Add the garlic, chillies and spices. Add the vegetables and stir well.

Spoon the lentils onto the vegetables and then cover with the rice. Pour in the stock. Bring to the boil.
Reduce the heat to a simmer. Cover with a lid and simmer for 15 to 20 minutes until the rice is tender.

Serve with yoghurt mixed with freshly chopped coriander.

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Read more on: vegetarian  |  curry  |  recipes


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