Easy veggie biryani

Biryani’s didn’t cross my radar until a year or so ago. My parents order a veggie one from their local Indian restaurant and it’s amazing. It wasn’t until I sat there eating it that I realised it was just rice, veggies and spices.

I don’t know about you, but it’s easy to get caught up thinking other cuisines are difficult to make, merely because we don’t understand the process or have zero exposure to them. Like making your own dip, making crackers, jam, even kimchi.

I’d never made a biryani before until I went live on my Facebook with this recipe. I winged it completely. I used my flavour senses and my base recipe knowledge of how to cook rice – that’s it.

Let me assure you, If you can make a curry, you can make a biryani. I love this recipe for this reason alone and many more:

1. It’s a 15 minute prep job, then throw it in the oven to do it’s thing

2. You get to experiment working with flavours that you have, there are many options

3. It tastes DELICIOUS

4. You have a whole 45 minutes while this is cooking to do whatever you need to do with your life – wash up, pick up kids, have a shower, water the plants, fold the washing, call your mum, have a tea, make dessert.

5. It will taste even better the next day.

6. It freezes well.

Watch the video and scroll down for the ingredients list.

Easy Vegetable Biryani

Ingredients

• 2 tbsp extra virgin olive oil

• Optional: 1 tbsp butter / ghee

• 1 large red onion, diced

• A good pinch of salt

• Fresh coriander – leaves and the root/stem

• Optional: 1 tbsp brown mustard seeds

• 1 garlic clove, smashed and chopped

• 2 tbsp curry powder, curry paste or similar (I used a Korma spice mix)

• 2 tbsp tomato paste

• 2 cups diced veggies (I used 1 carrot, 1 zucchini, sweet potato and 1/2 large red capsicum)

• 1 cup basmati rice (I used brown)

• Optional: 1 tsp dried stock mix

• 1.5 cups water

• 1/4 – 1/2 cup coconut cream

• Black pepper

• Yoghurt

• Lime

Method

1. Preheat oven to 180 degrees C.

2. Heat an oven proof pan or pot on medium heat. Add oil, butter, onions and a good pinch of salt. Cook for 8-10 minutes.

3. Chop coriander stems and root away from leaves. Wash stem/root well to remove dirt. Roughly dice, place leaves to side for later.

4. Add coriander, mustard seeds, garlic, curry powder and tomato paste. Cook for 1-2 minutes to activate spices (this brings their flavour to life). Watch the pan doesn’t catch or burn.

5. Add veggies , rice and stock mix (if using). Mix well to coat veggies and rice in all the flavour you’ve created in the pan.

6. Add water, coconut cream and a good crack of black pepper. Bring to a boil.

7. Place a lid or foil over biryani and transfer to oven to cook for 45 minutes.

8. Serve with dollops of yoghurt, coriander leaves and fresh chunks of lime.