Veg Biryani
Ingredients:
- 2 tsp sunflower oil
large onion, chopped - 300g chickpeas, zucchini, cut into chunks
- 1 ml pepper, chopped
carrot, diced - 8 mushrooms, sliced
- 1 eggplant, chopped into cubes
- 1 tbsp curry paste (mild, medium or hot)
- 1 tbsp kishmish
- 300g basmati rice, rinsed in cold water
- 8ooml boiling water
- 100g frozen peas, defrosted
- Handful fresh coriander, chopped
1 tbsp dive oil
Nutritional Value:
Energy: 482kcal
Protein: 27.6 grams
Method:
- Add the sunflower oil to a pan with the onion, cook for a minutes.
- Add the chickpeas, zucchini, red pepper, carrot, mushrooms and eggplant, and cook for a further 5 minutes, stirring regularly.
- Stir in the curry paste and kishmish, and mix well.
- Next, add the rice to the vegetables, mixing well.
- Then, add the boiling water and mix again.
- Bring to the boil, then turn the heat to low.
- Cover and cook for it minutes.
- Turn off the heat and leave for 5 minutes without removing the lid.
- Add the peas, coriander and olive oil to the rice. Mix well and serve.
