Vegetable Biryani

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Vegetable Biryani

Servings : 6
Course : Main Course

Ingredients

  • 2 carrots, diced
  • 2 medium potatoes, diced
  • 50 g green beans, finely chopped
  • 100 g frozen peas
  • ½ green capsicum, diced
  • ½ red capsicum, diced
  • 1 onion, diced
  • 2 tsp tomato paste
  • 1 tomato chopped
  • 1 tsp chopped green chilli
  • 2 tsp Garam Masala
  • 1 tsp ground turmeric
  • Salt and pepper
  • 400 ml vegetable stock
  • cups Loprofin Rice
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • Chopped coriander, to serve
  • Fried shallots, to serve

Method

  • Preheat oven to 170°C.
  • In a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add rice and cook for 8-10 minutes, stirring occasionally.
  • Drain rice and rinse with boiling water. Leave to the side.
  • Cook the carrot, potato, beans and peas in a pot of boiling water for 3-4 minutes, until tender. Drain.
  • In a pan of hot oil , add the drained vegetables, capsicums and onion and sauté for 5 minutes.
  • Add the tomato paste, chopped tomato, green chilli, garam masala, turmeric, salt and pepper and mix until well combined.
  • Add the cooked rice and vegetable stock and stir through the vegetables. Simmer on low heat until liquid is absorbed.
  • Place the mixture in an ovenproof dish. Sprinkle with cumin seeds and chilli powder. Cover with foil and bake for 15 minutes.
  • Serve sprinkled with chopped coriander and fried shallots.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

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