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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:

 

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