Vegetarian biryani

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

Recipe «Vegetarian biryani» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 1 brown onion, halved, thinly sliced, 2 garlic cloves, sliced, 1 cinnamon stick, 6 cardamom pods, bruised , 1 1/2 tsp ground cumin, 1/4 tsp chilli powder, 2 cups Basmati rice , 3 cups Massel vegetable liquid stock, 175g baby green beans, trimmed, 1/4 medium cauliflower, cut into florets, 100g button mushrooms, halved, 1/2 cup fresh coriander leaves, 2 tbsp flaked almonds, toasted, 1/4 cup low-fat yoghurt.

Ingredients:

• 1 tbsp vegetable oil 
• 1 brown onion, halved, thinly sliced 
• 2 garlic cloves, sliced 
• 1 cinnamon stick 
• 6 cardamom pods, bruised 
• 1 1/2 tsp ground cumin 
• 1/4 tsp chilli powder 
• 2 cups Basmati rice 
• 3 cups Massel vegetable liquid stock 
• 175g baby green beans, trimmed 
• 1/4 medium cauliflower, cut into florets 
• 100g button mushrooms, halved 
• 1/2 cup fresh coriander leaves 
• 2 tbsp flaked almonds, toasted 
• 1/4 cup low-fat yoghurt 

Instructions

1. Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.
2. Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.
3. Top biryani with coriander and almonds. Serve with yoghurt.