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Vegetable biryani

Vegetable biryani

11
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Moderate
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.

Notes

To serve 4: Use 1 medium brown onion, 4 baby eggplants (240g), 16 button mushrooms, 400g cauliflower florets, 2 tbs curry paste, 1 cup (200g) basmati rice, 3 cups (750ml) stock, 150g green beans, 2 tbs dried currants, 8 pappadums, ⅔ cup (160g) yogurt, 2 tbs slivered almonds and ⅓ cup coriander leaves.

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