Very Veggie Weekend Biryani Recipes
EASY VEGETABLE BIRYANI (VEGAN)
Packed full of flavour and healthy vegetables this Easy Vegetable Biryani is quick, simple and delicious - the perfect midweek meal! It's also vegetarian, vegan, gluten free and dairy free.
Provided by Eb Gargano
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
- Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
- Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
- Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
- Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
- Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
- Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Nutrition Facts : Calories 497 kcal, Carbohydrate 91 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 653 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
- Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
VERY VEGGIE WEEKEND BIRYANI
This is a delicious Biryani (spiced rice dish) which is the perfect main meal. Not a saucy curry, it is completely different - sort of like a paella of Indian cuisine - it has become an Indian restaurant favourite. Dum refers to a slow cooking method. The food is placed in a pot and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. This is delicious, but if you feel like a hassle-free Biryani, check out our new oven-bake Easy Biryani cooking sauces.
Provided by pataks
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the rice in a sieve and rinse it in several changes of warm water. Drain.
- In a pan, heat three tbsp of oil and fry the sliced onions until golden brown. Remove from the pan and drain on absorbent paper. In the same oil, saute the red onion for five minutes. Add the garlic, green chilli and one tsp of ginger, cook for one minute before adding three tbsp of Patak's Biryani Paste or Tikka Masala Paste. After two minutes stir in the tomatoes and cook for four minutes. Add the yoghurt and cook for a further two minutes.
- Add the baby carrots, baby corn, asparagus, exotic and button mushrooms. If the mixture is too thick add a little water. Simmer for one minute, then remove from the heat. Add one tbsp of coriander and one tbsp of mint. Season to taste and set aside.
- Meanwhile, cook the rice, place the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom, bay leaves, saffron and one tbsp of Patak's Biryani Paste or Tikka Masala Paste. Cover the rice with boiling water and return to the boil. Simmer for eight minutes or until the rice is just tender but with a little bite. Drain and discard the whole spices.
- Grease the base of a casserole dish (or an ovenproof dish) with one tbsp of oil and add a layer of the aromatic rice. Sprinkle with some coriander, mint, ginger, cashew nuts and sultanas. Add a layer of the vegetable masala and then sprinkle with some coriander and mint. Repeat the layering until all the rice and vegetable masala has been used. Finish with a sprinkle of coriander, mint, nuts, sultanas and the fried sliced onions.
- Preheat the oven at 200C/400F/Gas Mark 6. In a bowl mix together the whole-wheat flour, one tsp of salt and some water to form a dough. Roll into a sausage shape. Press this onto the edge of the casserole dish. Put the lid firmly on top and place on a medium heat on the hob for two minutes (this allows the steam to begin). Then bake in the oven for 20 minutes. Remove from the oven and leave to stand for five minutes before breaking the seal before serving.
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