Vegetable biryani
9
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 2 hr 40 min • Serves: 4 • Difficulty: Easy
What better way to pack a meal full of Indian flavour than with a biryani dish. It will instantly become a family favourite.
Ingredients
Canola oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Pepper
½ tsp, (cayenne)
Garam masala
½ tsp
Ground turmeric
½ tsp
Brown rice, dry
1 cup(s)
Carrot(s)
1 medium, halved lengthways, thinly sliced
Vegetable stock
1½ cup(s), (375ml)
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Cardamom
3 whole, pods, bruised
Cauliflower
½ piece(s), (small), cut into florets
Baby spinach
3 cup(s), (90g)
Plain or natural yoghurt, low-fat, no added sugar
¾ cup(s), (180g)
Lebanese cucumber
½ medium, finely chopped
Fresh mint
2 tbs, chopped
Flaked almonds
¼ cup(s), (20g), toasted
Instructions
1
Heat oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, pepper, masala, turmeric and rice and cook, stirring, for 1 minute or until fragrant and coated. Transfer spice mixture to a 4.5-litre (18-cup) slow cooker.
2
Add carrot, stock, chickpeas and cardamom, then top with cauliflower. Cook, covered, on high for 2 hours 15 minutes (or low for 4½ hours). Add spinach and cook, covered, for 15 minutes or until vegetables are tender and stock has absorbed.
3
Place yoghurt, cucumber and mint in a small bowl. Stir raita to combine. Serve biryani topped with almonds and raita.
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