Vegetarian Recipes - Vegetable Biryani Recipe

Ingredients

• 4 tablespoons vegetable oil

• 2 onions (sliced)

• 2 garlic cloves (crushed)

• 2cm/1 in piece of root ginger (peeled and sliced)

• 1 teaspoon ground turmeric

• 1/2 teaspoon chili powder

• 1 teaspoon ground coriander

• 2 teaspoons ground cumin

• 100g/4oz red lentils (drained)

• 3 tomatoes (chopped)

• 1 aubergine (cut into cubes)

• 1.8 liters/3pt vegetable stock

• 1 red pepper (diced) 350ml/12oz basmati rice

• 100g/4oz French beans (halved)

• 225g/8oz cauliflower florets

• 225g/8oz mushrooms (quartered)

• 50g/2oz unsalted cashew nuts

Serves 4

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Method:

1. Heat the oil in a saucepan, add the onions and fry gently for 2 minutes. Stir in the garlic, ginger and spices and fry gently, stirring frequently, for 1 minute.

2. Add the lentils, tomatoes, aubergine and 600ml/1 pt stock, mix well, then cover and simmer gently for 20 minutes.

3. Add the pepper and cook for a further 10 minutes, or until the lentils are tender and all the liquid has been absorbed.

4. Rinse the rice under cold running water. Drain and place in another pan with the remaining stock. Bring to the boil, add the French beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes, or until the rice and vegetables are tender. Remove from the heat and set aside, covered, for 10 minutes.

5. Add the lentil mixture and the cashews to the cooked rice and mix lightly together. Serve hot.