Wednesday, 17 October 2012

Vegetable biryani


  • 1kg basmati rice
  • 4 tbsp vegetable oil
  • 1 small cauliflower into small pieces
  • 3 large sweet potato, shell and dice
  • 2 large onion piece
  • vegetable stock
  • 4 tbsp curry paste
  • 2 red chili, essence and thinly slice
  • large touch of saffron
  • 1-2 tbsp mustard seeds
  • 150 gm green beans , divide
  • 1 lemon juice only
  • Coriander leaves
  • 100gm cashew nuts 
  • Preheat the heater. Pour out the oil all for a big boiling container or ovenproof plate and set in the heater pro a link of minute to cook from side to side. Affix each and every one the vegetables to the container, except for the beans, rousing to fleece them inside the burning oil. Flavor with salt and sprinkle and revisit to the oven pro 25 minutes pending commencement to brown.
  • At the same time as the vegetables are boiling, mix jointly the stock, curry paste, chili powder, mustard seeds and saffron.
  • Combine the rice and green beans by the vegetables in the container, then pour out in excess of the stock combination. Lid the dish firmly with frustrate and heat for 40 minutes pending the rice is loving and the fluid has been engrossed. Mix in the lemon liquid and test the zest, then scatter in excess of the coriander leaves and cashew nuts. Serve with a Vegetable biriyani.

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