Vegetable Biryani
Ingredients
- - 2 tablespoons ghee or butter
- - 1 brown onion, finely chopped
- - 2 garlic cloves, finely chopped
- - 2 teaspoons finely chopped fresh ginger
- - 2 teaspoons ground coriander
- - 2 teaspoons ground cumin
- - 4 cardamom pods, crushed
- - 4 cloves
- - 2 dried bay leaves
- - 1 cinnamon stick
- - 1 star anise
- - Large pinch saffron
- - 200g (1 cup) basmati rice
- - 1 tomato, chopped
- - 750ml (3 cups) chicken stock
- - 100g green beans, chopped
- - 110g (2/3 cup) frozen peas, thawed
- - Fresh mint, to serve
- - Asian fried shallots to serve
- - Greek yoghurt, optional
Serves 3
-
Cooking Instructions
Step 1
Place the ghee, onion, ginger and garlic in a 1.5L (6 cup) microwave-safe dish. Cook on Sensor Menu # 2 (Manual Cook at 100% for 4 minutes) or until the onion is soft.
Step 2
Stir the cumin, coriander, cardamom, cloves, bay, cinnamon, star anise and saffron into the onion mixture. Stir in the rice and tomato. Cover with the stock. Sensor Cook #7 (Manual Cook at 100% for 25 minutes) until the liquid is absorbed. Adding the beans and peas 5 minutes before the end of cooking.
Step 3
Use a fork to fluff the rice. Cover with plastic wrap and set aside for 5 minutes to steam. Season well and fluff again.
Step 4
Sprinkle the biryani with mint leaves and fried shallots and a dollop of yoghurt if using.
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