Friday, 20 November 2015

Vegetable Biriyani

From the SLIMMING WORLD'S FAKEAWAYS cookbook. It made a perfectly good - not to mention cheap - mid-week vegetarian meal. It would be even better as a side dish with a curry.


    3 onions, finely chopped
    1 cm root ginger, peeled and finely grated
    5 garlic cloves, crushed
    1 tbsp cumin seeds
    2 red chillies, deseeded and finely sliced
    100 g (3.5oz) dried yellow split lentils
    200 g (7.1oz) frozen peas
    2 carrots, peeled and roughly chopped
    200 g (7.1oz) green beans, trimmed and chopped
    3 tomatoes, chopped
    6 cloves
    6 cardamom pods, crushed
    1 cinnamon stick
    1 tsp turmeric
    350 g (12.3oz) dried long-grain rice
    1 dollop fat free yoghurt
    1 sprinkle paprika
    1 sprinkle chilli powder


Place a large non-stick saucepan over a medium heat.
Fry the onions for 5 minutes or until softened then add the ginger, garlic, cumin seeds and most of the chillies and stir-fry for a further 1-2 minutes, stirring frequently.
Add all the remaining ingredients to the saucepan along with 550ml of boiling water and cook for 15-20 minutes.
Remove from the heat and leave to stand, still covered, for another 15-20 minutes.
Garnish with the remaining sliced chillies and serve hot with a side dish of fat free natural yogurt sprinkled with paprika or chilli powder. 

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