Photo of Coach Hema's vegetable biryani by WW

Coach Hema's vegetable biryani

1 - 8
PersonalPoints™ per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
This veggie biryani is a delicious way to get your daily serving of veggies!

Ingredients

Brown Rice, dry

200 g

Cinnamon Stick

3 stick(s)

Bay leaf, dry

2 leaf/leaves

Cardamom Pods

1 teaspoons

Turmeric

1 teaspoons

Cumin seeds

2 teaspoons, level

Salt

1 teaspoons

Coriander, fresh

1 tablespoons, chopped

Red onion(s)

1 medium, diced

Garlic Purèe

1 tablespoons, level

Cooked Mixed Vegetables

200 g

Chilli, Green or Red

3 individual, thinly sliced

Ground Cumin

1½ teaspoons, level

Ground Ginger

2 teaspoons, level

Ground Coriander

2 teaspoon, level

Potato(es), Raw

200 g, cut into chunks

Baby corn

200 g

Mint, Fresh

1 tablespoons, chopped

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes on a lined baking tray, mist with cooking spray and bake for 20 minutes.
  2. Meanwhile, to make the rice, bring a pan of water to a boil. Drain and rinse the rice and add to the pan with the cinnamon sticks, cardamom, bay leaves, cumin seeds and 1 tsp salt. Parboil for 8 minutes, then drain and set aside, discarding the spices. Add some of the coriander.
  3. Mist a large nonstick pan with cooking spray and fry the onions over a low heat for 5 minutes, or until soft. If they start to stick, add a splash of water to the pan. Add the garlic, ginger, chilli, frozen vegetables, ground cumin, ground ginger and ground coriander with a pinch of salt. Cook for 3-4 minutes, then remove from the heat and set aside.
  4. To assemble the biryani, layer some of the rice in the bottom of a casserole dish, then layer the vegetables. Add half the potatoes and baby corn. Sprinkle some fresh chopped coriander. Repeat this, until you have a layer of rice on the top. Top with fresh coriander and mint, then cover with foil and cook for 30-40 minutes.

Notes

You can top the biryani with fat free natural yogurt and toasted flaked almonds, if you like.