Vegetable biryani
11
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
This spicy rice casserole is a delicious way to get your daily serving of vegies!
Ingredients
Brown onion
½ small, thinly sliced
Eggplant
1 baby, thinly sliced
Mushrooms
4 whole, button, quartered
Cauliflower
100 g, cut into florets
Indian curry paste
2 tsp, mild
Basmati rice
¼ cup(s), (50g)
Vegetable stock
¾ cup(s), (180ml)
Green string beans
6 individual, trimmed, cut into 3cm lengths
Currants
2 tsp
Pappadum, uncooked
2 individual
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Flaked almonds
2 tsp, toasted
Fresh coriander
1 tbs, leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium saucepan with oil and heat over medium heat. Cook the onion, eggplant, mushroom and cauliflower, stirring, for 3–4 minutes or until slightly softened. Add the curry paste and cook, stirring, for a further minute or until fragrant.
2
Add the rice and stock and season with freshly ground black pepper. Bring to the boil. Reduce the heat and simmer, covered, for 10–12 minutes or until the rice is cooked. Add the beans and currants and cook, covered, for 5 minutes or until the beans are tender and the liquid has been absorbed.
3
Meanwhile, cook the pappadums in the microwave on high for 40 seconds following the packet directions.
4
Top the biryani with the yoghurt, almonds and coriander. Serve with the pappadums on the side.
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