Vegetarian BiryaniOctober 25, 2014
This South Asian number is wonderfully aromatic and chock full of all things healthy and delicious.
Ingredients for two people
|1 packet||vegetable stock|
|1 tbs||vegetable oil|
|1||brown onion, diced|
|2||garlic cloves, peeled & crushed|
|1 tbs||HelloFresh biryani spice mix|
|1 head||cauliflower, florets separated|
|1 handful||green beans, top & tailed|
|1 bag||button mushrooms, roughly chopped|
|1 small handful||coriander, roughly chopped|
|1 packet||slivered almonds|
To get started
Dissolve each bag of vegetable stock in the boiling water.
Heat the oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3-5 minutes or until the onion is soft. Add the Biryani spice and cook for 30 seconds or until fragrant.
For the biryani
Add rice to the pan and stir to coat. Add the vegetable stock to the pan and then the cauliflower. Bring to the boil and then reduce to a medium-low heat. Simmer, covered, for 5 minutes or until the cauliflower is just tender. Add the beans beans and mushrooms to the pot and continue to simmer for a further 5 minutes or until the liquid has absorbed. Remove from heat. Let it stand, covered, for 10 minutes or until rice is tender.
Top your biryani with the coriander and almonds. Serve with a good dollop of yoghurt.
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