Vegetable Beriani
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 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 tomatoes, 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
directions
- 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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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making