Apr 28 Vegetable Biryani Tweet Slow Cooker Vegetable Biryani Biryani is traditionally cooked “Dum Pukt”. Translated as “choking off the steam”, Dum Pukt is a cooking technique where food is cooked in its own juices and steam in a sealed container in a slow fire – this means a slow cooker is ideally suited to an adapted biryani recipe. Vegetable Biryani Serves: 4 to 6 Ingredients Rice layer: 4 tablespoons oil 2 bay leaves 2 inch stick of cinnamon 2 cloves 2 cardamom pods crushed ½ teaspoon caraway seeds ½ teaspoon turmeric A good pinch of salt 1 cup of brown basmati rice 2 cups boiling water Spicy vegetable layer: 4 to 6 tablespoons oil 1 onion diced 1 to 2 green chillies 2 inch piece of fresh ginger grated 2 cloves garlic crushed 2 tablespoons tomato paste 1 teaspoon red chilli powder 1 teaspoon coriander powder 2 teaspoons garam masala 2 large tomatoes chopped 2 medium potatoes cut into 1 inch chunks 4 carrots cut into 1 inch chunks 100 g green beans cut into 1 inch pieces ½ cauliflower cut into small florets ¼ cup of water ½ cup of frozen peas Lemon wedges 50 g cashew nuts Chopped coriander Grease or spray with cooking spray the inside of your slow cooker. Heat some oil in a saucepan to a low heat. Add the rice spices and stir. Cook spices through on a gentle heat for a couple of minutes. Add the rice and coat in the spiced oil. Pour on the boiling water and stir and bring the rice to the boil. Place and lid and turn the heat down low. Cook for 15 minutes and turn off the heat. Heat some oil in a large frying pan to a medium heat and add the diced onion. Cook until translucent and soft. Add chillies, ginger, garlic and tomato paste and cook through for a couple of minutes. Add the chilli powder, coriander, garam masala and cook for another couple of minutes. Add your vegetables and water and give it a good stir. Bring to a simmer and cover and cook for 10 minutes. Transfer to your slow cooker. Cover with your partially cooked rice and cook on high for 2 hours or low for 4 hours. Add the frozen peas and gently mix them in just under the layer of rice if you can. Replace the lid and cook on high for 15 minutes. Sprinkle with cashew nuts and chopped coriander and serve with a couple of wedges of lemon and a cooling raita. I’m sending this recipe to a few challenges this month: April’s Slow Cooker Challenge hosted by Janice over at Farmersgirl Kitchen where the theme is 7 a day. The Four Seasons Food Spring Challenge: Let’s celebrate vegetables run by Delicieux and Eat Your Veg. Extra Veg Challenge hosted by Fuss Free Flavours and Utterly Scrummy.