Veg­etable Biryani

Woman’s Day (NZ) - - Cooking Extra -

SERVES 4-6 PREPA­RA­TION 15 MIN­UTES COOK­ING 35 MIN­UTES

30g but­ter 2 onions, sliced ½ cup ko­rma paste ¼ cau­li­flower head,

cut into small flo­rets 1 egg­plant, chopped

(see tip) 1½ cups brown bas­mati

rice, rinsed 2 car­rots, sliced 1 red cap­sicum, seeded,

diced 400ml can light co­conut

milk 1 cup veg­etable stock 250g pun­net cherry

toma­toes, halved ½ cup frozen peas ¹⁄³ cup dried cran­ber­ries natural yo­ghurt, co­rian­der sprigs, toasted flaked al­monds, naan to serve

1. In a large, heavy-based saucepan, melt but­ter on medium. Sauté onion for 4-5 min­utes un­til ten­der and golden. Add paste and cook, stir­ring, for 1 minute un­til fra­grant.

2. Mix in cau­li­flower and egg­plant. Cook, stir­ring, for 1 minute un­til well coated in paste. Stir rice, car­rot and cap­sicum through, then add co­conut milk and stock.

3. Bring to the boil. Re­duce heat to low. Sim­mer, cov­ered, for 15 min­utes un­til veg­eta­bles and rice are ten­der.

4. Fold toma­toes, peas and cran­ber­ries through, cook­ing for a fur­ther 4-5 min­utes.

5. Set aside, cov­ered, for 10 min­utes. Fluff with a fork to sep­a­rate grains. Driz­zle with yo­ghurt, sprin­kle with co­rian­der and al­monds, then serve with naan.

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