Vegetable breyani

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


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.