Name: Vegetable biriani
Yield: 4 portions
Ingredients: 400 g Basmati rice; vegetable oil, as needed; 1 cinnamon sticks, chopped; 4 cardomon pods, chopped; 4 cloves, chopped; 100 g onion, sliced; 2 cloves garlic, chopped; 1 green chilli, finly chopped; 1 fresh ginger, root, grated; 100 g carrot; 100 g celery; 100 g broccoli; 100 g cauliflower; 100 g French beans; 400 g chopped tomatoes (tinned or fresh), chopped; 25 g tomato purée; coriander leaves, as needed, chopped; 4 g popadoms

Method

Partly cook the rice in salted water for 6 mins refresh and drain.
Sweat off the chopped cloves, cinnimon, cardomon for 2 mins.
Add sliced onions, garlic, chilli, ginger.Coninue to swaet unil soft.
Prepare the vegetables into batons and florets.
Add the vegetables ans sweat for a further 2-3 mins.
Add the tomatoes and puree, Season.
When the vegetables are partly cooked layer into casserole ontop of the rice.
Cover and cook until the rice is tender, Garnish with coriander and popadoms.
Question: Whats the difference between a vegan and a vegetarian.
Answer:

Tip: tap a step to tick it off as you cook.

Converted from the Cookeryonline Excel workbook “SR242”.

Vegetable biriani

Method

Shopping list for 4 portions

Fruit & veg

Tins, jars & stock

Oils, vinegars & sauces

Store cupboard (check you have)