Vegetable Biriyani

[kickingfrog]

Vegetable Biriyani

Serves 4

British Heart Foundation

Preparation Time 10 to 30 mins
Cooking Time 10 to 30 mins

Ingredients
225g/8oz basmati rice
55g/2oz peas
25g/1oz French beans - chopped
25g/1oz carrots - cubed
25g/1oz potatoes - cubed
25g/1oz green & red pepper - chopped
5ml/1tsp tomato paste
2.5ml/½tsp salt
2.5ml/½tsp red chilli powder
5ml/1tsp garam masala
1.25ml/¼tsp turmeric
55g/2oz finely chopped onions
2.5ml/½tsp roasted cumin seeds
4 roasted chopped cashew nuts

Method
1. Rinse and cook the rice until just soft. Drain well.
2.Cube the carrots, potatoes, peppers and beans and cook in a saucepan of boiling water until soft. Add tomato paste, salt, chillies, masala, turmeric and onions to the vegetables.
3. In an oven-proof dish place half the rice at the bottom of the dish, spread the vegetable mixture on top, then put the rest of the rice on top, spread it evenly.
4. Sprinkle the top with chopped cashew nuts and roasted cumin seeds, pinch of salt and red chilli powder.
5. Cover with foil and warm through an oven at 140C/275F/Gas 1 for 15 minutes before serving.

*********