Vegetable Biryani | Vegetable Biriani

Biryani dishes (Biriani) are popular all over the world. Vegetable Byriani was the first curry that I ever ate. I was was only a kid of about 10 years of age and to be honest – I hated it! It’s strange how the palette changes over the years, as now I cannot get enough of it. So here’s how to make Vegetable Biryani. It is a simple – but tasty vegetable Biryani recipe for you.

How To Make Vegetable Biryani

Ingredients:

2 Hot red chillies (de-seeded) chopped
8oz/225g sweet potatoes, peeled and diced
6oz/175g cauliflower, cut into florets
6oz/175g broccoli, cut into florets
12oz/350g basmati rice
2 garlic cloves, peeled and crushed
1 inch square of ginger, chopped finely
3 tbsp olive oil
1 large onion, peeled and sliced
2oz/50g unsalted butter
6oz/175g carrots, thinly diced
4 tbsp curry paste
5oz/150g natural yoghurt
2 tsp salt or (more to taste)
½ tsp ground black pepper
2tbsp vinegar

Method:

Wash and soak rice in a bowl for 1 hour.

Heat up oil and butter in a suitable pot and fry the onions until light brown and soft
and then add sweet potato and carrots and stir occasionally for 5-7 minutes.

Now add the broccoli, cauliflower, chillies, ginger and garlic to the pot and fry for
about 5-6 minutes, whilst stirring. Mix in the curry paste and then the yoghurt
together with ¾ pint/ 450ml of water and stir well. Add salt and bring to the boil.

Preheat oven to 180c/350f/Gas 4. Now drain and rinse the rice and put into an oven
dish. Pour over the vegetables and cover. Now bake for about 1 hour. Mix together
and serve.

Serves 4

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