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Photo of Vegetable biryani by WW

Vegetable biryani

11
9
4
SmartPoints® value per serving
Total Time
8 hr 20 min
Prep
20 min
Cook
2 hr 40 min
Serves
4
Difficulty
Moderate
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

1 cup(s)

Carrot(s)

1 medium, halved lengthways, thinly sliced

Vegetable stock

1½ cup(s), (375ml)

Chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (400g can)

Cardamom

3 whole, pods, bruised

Cauliflower

½ piece(s), (small), cut into florets

Baby spinach leaves

3 cup(s), (90g)

Low-fat natural yoghurt

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.

Notes

TIP: To bruise cardamom, press on the pods with the flat side of a large knife until they pop. This exposes the tiny seeds and helps release more flavour.

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