Quick and Easy Veggie Biryani

AuthorDerek RatcliffeCategory, DifficultyBeginner

Biryani is sort of like the Indian version of risotto or pilaff. Remember that rice is 2:1 so if you need more rice up the water too.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup basmati rice
 2 handfuls yellow beans
 3 leeks
 5 celery Ribs
 2 cups peas
 1 teaspoon whole cumin seeds
 3 whole garlic cloves
 1 teaspoon whole coriander seeds
 2 tablespoons biryani spice mix (contains corriander, ciniamon leaves, cumin, black pepper, fennel seeds, chili, salt, cinnamon, clove, cardamom, caraway seeds, star anise, trifla, mace)
 1 black krim tomato
 1 serrano chili
 3 radish
 3 tablespoons olive oil
 3 pinches salt and pepper
1

Get two pans on the stove on medium heat – one is for the rice the other for vegetables

2

Put two tablespoons of oil in one pan

3

In the other put whole cumin, coriander and clove

4

Mince leeks, celery and get into the warmed pan with oil – season with salt and pepper, stir and sauté on medium heat

5

The other spices should be fragrant – add rice, water, beans, spices and mix – bring to boil, reduce heat to simmer and cover – check occasionally

6

When veg start to colour, reduce heat add peas, check seasoning and remove from heat

7

When rice has absorbed 98% of water, add veg and stir, remove from heat and keep covered. check seasoning. leave off heat for 5 min.

8
9

Chop tomato, radish, chilli for serving

10

Serve with raita on top and/or curried broccoli and cauliflower soup on the side

Ingredients

 1 cup basmati rice
 2 handfuls yellow beans
 3 leeks
 5 celery Ribs
 2 cups peas
 1 teaspoon whole cumin seeds
 3 whole garlic cloves
 1 teaspoon whole coriander seeds
 2 tablespoons biryani spice mix (contains corriander, ciniamon leaves, cumin, black pepper, fennel seeds, chili, salt, cinnamon, clove, cardamom, caraway seeds, star anise, trifla, mace)
 1 black krim tomato
 1 serrano chili
 3 radish
 3 tablespoons olive oil
 3 pinches salt and pepper

Directions

1

Get two pans on the stove on medium heat – one is for the rice the other for vegetables

2

Put two tablespoons of oil in one pan

3

In the other put whole cumin, coriander and clove

4

Mince leeks, celery and get into the warmed pan with oil – season with salt and pepper, stir and sauté on medium heat

5

The other spices should be fragrant – add rice, water, beans, spices and mix – bring to boil, reduce heat to simmer and cover – check occasionally

6

When veg start to colour, reduce heat add peas, check seasoning and remove from heat

7

When rice has absorbed 98% of water, add veg and stir, remove from heat and keep covered. check seasoning. leave off heat for 5 min.

8
9

Chop tomato, radish, chilli for serving

10

Serve with raita on top and/or curried broccoli and cauliflower soup on the side

Quick and Easy Veggie Biryani

Baba Ganouj – No Mayo

Curried Broccoli and Cauliflower Soup