Vegetable Beriani Recipe #321975
This dish is a complete meal in itself or you could serve with a curry meal.
The recipe instructions are for a rice cooker but it can be easily adapted to cooking on a stove top. Use a heavy based pot with a tight fitting lid and a heat diffuser.
by Coasty
1 hour | 20 min prep
SERVES 8
- 5 cups basmati rice
- 7 1/2 cups water
- 1/2 cup ghee
- 3 cinnamon sticks
- 5 cardamom pods
- 3 star anise
- 1 lemon grass root
- 1 onion
- 1/2 cup gingerroot
- 1/4 cup garlic
- 1 cup carrot, diced
- 1/2 cup French beans, sliced
- 1 cup tomato, chopped
- 1 cup peas
- 1/2 cup corn kernel
- 1 coriander sprig
- 3 screwpine leaves
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1 coriander sprig
- 3 tablespoons cashews
- 3 tablespoons raisins
- 1 tablespoon ghee
- Wash and drain rice, put aside.
- In a food processor mince onion, peeled garlic and peeled ginger, put aside.
- In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute.
- Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes.
- Add carrots, beans, and tomatoes and cook down for 10 minutes.
- Add rice, corn, peas, coriander, turmeric and salt, mix well.
- Transfer to the rice cooker. Add water and screw pine leaves and cook in WHITE RICE mode.
- Heat ghee and fry cashews until golden, then fry raisins. Drain both.
- When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig.
- Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani.
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5 stars