Vegetable Biryani

This traditional Pakistani/Indian rice dish is a comforting family favourite con- sisting of a creamy blend of spices and vegetables, topped with toasted almond flakes.

Ingredients Green Beans Cardamom Pod Ginger Bay Leaf Garlic Brown Onion Almond Flakes Butter Fresh Coriander Basmati Rice Vegetable Stock Raisins Madras Curry Paste Cauliflower Turmeric Cinnamon Stick Pantry Items Olive Oil.

Recipe #110 Livefreshr Cookline

Place a pan of water on to boil, add the vegetable stock and stir until 0 dissolved.

0.5 Heat a little oil in a frying pan.

When hot, add the almond flakes 1 and toast until browned.

When toasted, remove the almonds from the pan and place on a paper 2.5 towel and set aside.

Finely slice the brown onion and 3 chop the fresh coriander.

Finely chop the garlic. Peel and 4.5 finely chop the ginger.

Cut the cauliflower into small 5 florets.

Heat the butter in a saucepan over 5.5 medium heat.

Add the onion, garlic, bay leaf, cardamom pods, and cinnamon 6 stick. Cook until aromatic.

Add the turmeric and curry paste. Cook for about 30 seconds, or until 8 aromatic.

Add the rice and raisins and 8.5 immediately pour over the vegetable stock. Mix the ingredients to ensure nothing is stuck to the bottom of the 9 saucepan. Cover the saucepan and bring to a boil.

Estimated Number of Minutes Once it is boiling, lower the heat and 10 and simmer for 10-15 minutes until the rice is tender.

Add the cauliflower and green 11 beans.

Turn off the heat and leave for 5-10 20 minutes.

Remove the cinnamon stick and stir 27 in half of the fresh coriander.

To serve, scatter over the rest of the coriander and toasted almond 28 flakes.