Ben’s Vegetable Biryani
- 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.
- vegetable oil
Add some vegetable oil to the pan to warm up.
- 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.
Add the peppers and courgettes (zucchini) and cook for 2 minutes, again without them browning.
- 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
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.
- 200 g basmati rice
Add the rice to the pan and mix it with the vegetables so it’s well combined.
- 2 tomatoes
Finely chop the tomatoes and add them to the pan.
- ½ l vegetable stock
Add the vegetable stock, making sure all the vegetables and rice and stirred around in it.
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.
Once all the liquid has been absorbed, the rice will be tender and cooked. Turn off the heat and serve.