TAKE A BITE OF THIS VEGGIE BIRYANI

Preparation and cooking method

For the rice:

1. Cook the rice in boiling water with turmeric powder
2. Strain and set aside

 

For the vegetable masala:

1. Soak the chickpeas overnight. Wash the chickpeas and boil until tender. Strain and set aside
2. Wash all the vegetables. Cut the cauliflower into florets
3. Cut the carrots, green beans and tomatoes into medium cubes
4. Chop the onions, ginger, garlic and coriander leaves
5. In a large pan, sauté the onions, garlic and ginger until lightly browned
6. Add the coriander leaves and tomatoes. Cook until softened
7. Add the tomato paste, turmeric powder and biryani masala. Allow to simmer and season with salt.
8. Transfer the mixture in a blender and process until pureed
9. Pour the mixture in a pot. Add the water and allow to boil
10. Lower the heat and add the cauliflower, carrots and green beans in the pot. Cook until tender.
11. Add the green peas and chickpeas. Adjust the seasoning as per taste.

 

For the garnish:

1. Slice the onions and chop the dried apricots and coriander leaves
2. Grill the onions until browned

 

Serving instructions

Serve the dish hot. Serve the rice with the vegetable masala poured over. Garnish with the grilled onions, dried apricot and coriander leaves.

 

Nutrition information per serving (makes 4 servings)

• Energy 530 cal
• Protein 18g
• Fat 8g
• Carbohydrates 98g