Vegetables Recipes - Vegetable Biryani

Ingredients

• 450 g/1lb/2 cups basmati rice

• 1liter/4 1/4 cups water

• 60 ml/4 tbsp corn oil

• 2.5 ml/1/2 tsp ground cardamom

• 2.5 cm/1 in piece cinnamon stick

• 4 whole cloves

• 5 ml/1 tsp black peppercorns, coarsely crushed

• 3 onions, sliced

• 10 ml/2 tsp ground ginger

• 350 g/12 oz/3 cups chopped mixed vegetables

• 2 vegetable stock cubes

• Salt

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Method:

1. Wash the rice in several changes of water, then soak in the measured water for 30 minutes.

2. Heat the oil in a flameproof casserole (Dutch oven) and fry (sauté) the cardamom, cinnamon, cloves and pepper­corns for 3 minutes, stirring.

3. Add the onions and ginger and fry for a further 4 minutes until golden.

4. Stir in the vegetables and cook for 1 minute, stirring, until coated in oil. Add the rice and soaking water, the crumbled stock cubes and a little salt.

5. Bring to the boil, cover tightly with a lid (or use foil then the lid) and cook over the gentlest heat for 20 minutes.

6. Turn off the heat and leave undisturbed for 5 minutes. Fluff up with a fork and serve.