Rice is the star in a biryani, and ours is loaded with fragrant spices and loads of delectable veggies. Other vegetables, such as chopped potatoes and tiny florets of cauliflower and broccoli, can be swapped.
What you need
- 1 spray low-calorie cooking spray
- 3 onions, finely chopped
- 1 cm root ginger, peeled and finely grated
- 5 garlic cloves, crushed
- 1 tbsp cumin seeds
- 2 red chillies, deseeded and finely sliced
- 100 g dried yellow split lentils
- 200 g frozen peas
- 2 carrots, peeled and roughly chopped
- 200 g green beans, trimmed and chopped
- 3 tomatoes, chopped
- 6 cloves
- 6 cardamom pods, crushed
- 1 cinnamon stick
- 1 tsp turmeric
- 350 g dried long-grain rice
- 1 dollop fat-free yoghurt
- 1 sprinkle paprika
- 1 sprinkle chilli powder
Step by Step
1. Place a large nonstick saucepan over medium heat and coat with low-calorie cooking spray.
2. Fry the onions for 5 minutes or until softened, then toss in the ginger, garlic, cumin seeds, and the majority of the chillies for another 1-2 minutes, stirring regularly.
3. Cook for 15-20 minutes in the saucepan with the remaining ingredients and 550ml of hot water.
4. Remove from the heat and set aside for another 15-20 minutes, covered.
5. Serve hot with a side of fat-free natural yogurt dusted with paprika or chilli powder and garnished with the remaining sliced chillies.
Well, that's it. Pretty simple yet much benefit can be obtained from one pot of veggies Biryani. If you don't have time to remake this recipe, visit our humble Indian restaurant/font> , and we will serve it hot from the pot for ya! Give us a call beforehand to book a table, or we can deliver it to your doorstep. You decide!
The Yarra Indian Restaurant |
3/180 Toorak Road, SOUTH YARRA VIC 3141
Call us on +61 398276873
Call us on +61 398276873
