Brown Rice Vegetarian Biryani
Southern Asian Mixed Rice Dish
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Preheat Oven to 180°C.
Combine the rice with the water, vegetable stock, cardamom, cloves, cinnamon and saffron. If using a rice cooker, prepare the rice using the appliance’s instructions. Otherwise, place the ingredients in a large pot over high heat.
Bring to the boil, then reduce to a low heat and place a lid over the
pot. Cook for a further 15-20 minutes, or until the rice is tender.
Combine the spice mix in a small bowl.
Heat the oil in a large pan. Add the onion and cook until brown. Once browned, add the cumin and stir well. Reduce to a low heat, add the garlic and spice mix, and stir well until fragrant (about 30 seconds). Be careful not to let the garlic burn.
Turn the heat up to medium, add the tomato paste and stir well.
Add the water.
Add the sweet potato and cook for 5 minutes.
Add the cauliflower and black beans and cook for a further 3 minutes. If the mix becomes dry, let it char slightly. If it’s too dry that it might burn through, add one tablespoon of water.
Mix the rice and vegetable curry, then place in an oven-safe baking
dish (about 21 x 11 x 6cm). Cover with a lid or foil.
Place the pot in the oven for 15 minutes. Remove from oven and leave to cool for 10 minutes.
Serve topped with chopped coriander.
Ingredients
Directions
Preheat Oven to 180°C.
Combine the rice with the water, vegetable stock, cardamom, cloves, cinnamon and saffron. If using a rice cooker, prepare the rice using the appliance’s instructions. Otherwise, place the ingredients in a large pot over high heat.
Bring to the boil, then reduce to a low heat and place a lid over the
pot. Cook for a further 15-20 minutes, or until the rice is tender.
Combine the spice mix in a small bowl.
Heat the oil in a large pan. Add the onion and cook until brown. Once browned, add the cumin and stir well. Reduce to a low heat, add the garlic and spice mix, and stir well until fragrant (about 30 seconds). Be careful not to let the garlic burn.
Turn the heat up to medium, add the tomato paste and stir well.
Add the water.
Add the sweet potato and cook for 5 minutes.
Add the cauliflower and black beans and cook for a further 3 minutes. If the mix becomes dry, let it char slightly. If it’s too dry that it might burn through, add one tablespoon of water.
Mix the rice and vegetable curry, then place in an oven-safe baking
dish (about 21 x 11 x 6cm). Cover with a lid or foil.
Place the pot in the oven for 15 minutes. Remove from oven and leave to cool for 10 minutes.
Serve topped with chopped coriander.
