Easy One Pot Biryani
Serves 4 people
Ingredients
- coconut oil
- 1 bay leaf
- 3 whole cloves
- 1 onion peeled + sliced
- 4 garlic cloves peeled + minced
- 1 thumb of fresh ginger peeled + minced
- 2 green chillies sliced (optional)
- 4 tbsp curry paste see notes
- 2 carrots diced
- 250 g (8.8 oz) mushrooms quartered
- 1/2 head of cauliflower cut into florets
- 2 tomatoes diced
- 1/3 cup raisins
- 240 g (8.4 oz) basmati rice
- 500 ml (16.9 fl.oz) vegetable stock
- salt
- 1 handful of fresh mint roughly chopped
- 1 handful of fresh coriander roughly chopped
- vegan yoghurt
- 1 lemon juice only
Instructions
- Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
- Then add the onion to the saucepan and fry for 5 minutes.
- Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
- Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
- Next, add the tomato, raisins, rice, stock and a pinch of salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
- Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy then stir in the mint and coriander.
- Serve with a squeeze of lemon juice and a spoonful of yoghurt.