Ben’s Vegetable Biryani

Ben’s Vegetable Biryani

Based on 0 ratings

"My son made this dish at his cooking class and it was delicious! It’s quite spicy as is, so feel free to adjust the spices to your taste! He’ll be so pleased to see it on Kitchen Stories!"

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
¼
turnip
1
carrots
1
green zucchini
1
onions
1 cloves
garlic
2
tomatoes
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
½ l
vegetable stock
200 g
basmati rice
salt
pepper
vegetable oil

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.

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