Courtesy Australian Women’s weekly
Ingredients
1 Tablespoon Vegetable oil
1 Clove garlic crushed
1 medium brown onion sliced thinly
2 teaspoons garam masala
400g can dice tomatoes
1 medium potato cut into 1cm pieces
2 medium carrots chopped coarsely
½ cup water
2 Medium zuccini chopped coarsely
1 medium red capsicum sliced thinly
1 medium brown onion chopped finely
1.5 cup cups of Basmati rice
8 Cardamom pods bruised
1.5 teaspoon chilli powder
1.5 teaspoon ground turmeric
1.5 cups of water extra
40g sultanas
Method
1. Heat half of the oil in large saucepan; cook garlic
and sliced onion. Stirring until onion softens. Add Garam masala; cook, stirring 1 minute. Stir in un drained tomatoes, potato, carrot and the water; bring to a boil . Reduce heat simmer covered. 10 minutes. Add zucchini and capsicum; simmer covered. 10 minutes or until vegetables are tender.
2. Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, stirring until soft. ADD RICE AND SPICES; COOK , STIRRING UNTIL SOFT. Add rice and spices, cook, stirring until fragrant. Stir in the extra water and sultanas, bring to a boil. Reduce heat, simmer covered about 15 minutes or until rice is just tender and water is absorbed.
3. Place half of the rice mixture in 2 litres serving dish. Top with vegetable mixture then remaining rice mixture. Serve with yoghurt, if desired.
— Biriyani , Vegetable Biriyani , Indian Recipes , Tamil Recipes —
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