Ben’s Vegetable Biryani

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!