Hyderabad Vegetable Biryani
Hyderabad Vegetable Biryani
SERVES 2
15 MINS PREP
COOKS IN 10 MINS
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Tailored to Taste
Biryanis are one of India’s favourite dishes. They are considered special occasion meals as they normally take a fair amount of time and many stages to make. We have simplified the process but the end-result is still delicious. This is our vegetable version, which is delicious. Add some chickpeas for added protein and texture. For a special occasion, drizzle over some saffron milk (a pinch of saffron heated in 2tbsp milk). Serve simply with a raita or plain yoghurt.
Ingrédients
- 1 pack of The Spice Tailor Hyderabad Biryani(rice included)
- 1 tbsp vegetable oil
- A handful of white mushrooms, halved
- A handful of bite-sized cauliflower florets
- 2 Japanese eggplants, quartered
- A handful of green peas
- 2 tbsp of full fat Greek yogurt
- Seasoning to taste
- Crispy fried onions (optional)
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Fresh mint and cilantro to serve (optional)
Méthode
- Heat the vegetable oil in a pan and fry the spices from the whole spice sachet for 10 seconds, adding the dried chilli for extra heat.
- Add the vegetables and sauté gently for 4-5 minutes. Add the base sauce from the pouch, a splash of water and cook until the vegetables are done.
- Then, take off the heat and stir in the yogurt. Season to taste.
- Pour over the rice and spread evenly, breaking up any lumps. Top with fried onions, herbs and spoon over saffron milk if using.
- Cover and cook over a very gentle heat for 5-10 minutes, or until the rice is steaming hot, and serve.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Tailored to Taste
Biryanis are one of India’s favourite dishes. They are considered special occasion meals as they normally take a fair amount of time and many stages to make. We have simplified the process but the end-result is still delicious. This is our vegetable version, which is delicious. Add some chickpeas for added protein and texture. For a special occasion, drizzle over some saffron milk (a pinch of saffron heated in 2tbsp milk). Serve simply with a raita or plain yoghurt.
Ingrédients
- 1 pack of The Spice Tailor Hyderabad Biryani(rice included)
- 1 tbsp vegetable oil
- A handful of white mushrooms, halved
- A handful of bite-sized cauliflower florets
- 2 Japanese eggplants, quartered
- A handful of green peas
- 2 tbsp of full fat Greek yogurt
- Seasoning to taste
- Crispy fried onions (optional)
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Fresh mint and cilantro to serve (optional)
Méthode
- Heat the vegetable oil in a pan and fry the spices from the whole spice sachet for 10 seconds, adding the dried chilli for extra heat.
- Add the vegetables and sauté gently for 4-5 minutes. Add the base sauce from the pouch, a splash of water and cook until the vegetables are done.
- Then, take off the heat and stir in the yogurt. Season to taste.
- Pour over the rice and spread evenly, breaking up any lumps. Top with fried onions, herbs and spoon over saffron milk if using.
- Cover and cook over a very gentle heat for 5-10 minutes, or until the rice is steaming hot, and serve.
Saffron Milk
Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy Fried Onions
Heat 1” of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
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Fabriqué avec notre délicieux
Biryani Hyderabad Kit
Sans doute, c’est le plat de riz le plus savoureux au monde. Ce biryani s'inspire d'Hyderabad avec un profil de saveur délicieusement parfumé et doux. Parfait avec de l'agneau, de la chèvre, du poulet, des fruits de mer ou des légumes.
