An easy to make tasty recipe for mixed vegetable biryani which is easily made all in one pan.
110 grams Basmati rice dried
4 tbsp Fat free natural yoghurt
1 medium Potato (peeled and cubed)
160 grams Green Beans (trimmed and chopped)
2 medium Carrots (peeled and finely chopped)
1 tsp Cinnamon (ground)
1 tsp Crushed cardamon seeds
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Mild Chilli Powder
0.5 tsp Turmeric
1 tsp Finely grated Ginger
1 medium Onion (finely chopped)
Add the vegetables and yoghurt and cook gently for another 2-3 minutes.
Add the rice and some seasoning and stir fry for another 2-3 minutes.
Pour on 200ml boiling water and bring to the boil. Cover tightly and reduce the heat to very low and cook undisturbed for 12-15 minutes.
Remove from heat but still leave undisturbed and leave to stand with the lid still tight on for a further 10 minutes.
Fluff with a fork and serve.
Whilst it is advised not to reheat rice dishes I have reheated this and am still alive. The choice as always is yours!
Keywords: Slimming World, syn free, Biryani, curry, Indian