Hyderabad Vegetable Biryani
- 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)
- 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.
- 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)
- 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.