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Ben’s Vegetable Biryani
Ingredients
Utensils
sauté pan
Step 1/ 10
- ¼ turnip
- 1 carrots
- 1 green zucchini
- 1 onions
- 1 cloves garlic
Chop all the vegetables into small pieces and put on a plate in small piles. Peel and mince the garlic.
Step 2/ 10
- vegetable oil
Add some vegetable oil to the pan to warm up.
Step 3/ 10
- sauté pan
Add the chopped carrot, turnip, onion and garlic to the pan to sweat them for 3 minutes. Cook them without browning too much.
Step 4/ 10
Add the peppers and courgettes (zucchini) and cook for 2 minutes, again without them browning.
Step 5/ 10
- ½ tsp chili powder
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp curry powder
- salt
- pepper
Add all the spices, salt and pepper to the pan. Stir in the spices and seasoning and cook them for about 2 minutes on a medium heat.
Step 6/ 10
- 200 g basmati rice
Add the rice to the pan and mix it with the vegetables so it’s well combined.
Step 7/ 10
- 2 tomatoes
Finely chop the tomatoes and add them to the pan.
Step 8/ 10
- ½ l vegetable stock
Add the vegetable stock, making sure all the vegetables and rice and stirred around in it.
Step 9/ 10
As the stock comes to the boil, lowest it to a simmer and continue to cook til the rice has absorbed the stock and cooked through.
Step 10/ 10
Once all the liquid has been absorbed, the rice will be tender and cooked. Turn off the heat and serve.
Enjoy your meal!
Tags
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