Vegetable biryani

Full of flavour and goodness, this recipe is a real crowd pleaser.

SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Heat oven to 150C
  2. On the stovetop heat the oil in a large cast iron casserole dish, or saucepan then add onion and carrot, cook until softened
  3. Add ginger, garlic, biryani/korma paste, tomatoes and eggplant. Cook slowly until eggplant is soft and tomatoes have reduced to a paste
  4. Add basmati rice, chickpeas, water and yoghurt. Bring to a boil then turn off heat. If using a casserole dish cover with a lid and place in the oven. Otherwise transfer to an ovenproof dish with a lid and place in oven.
  5. Cook for approximately 45 minutes or until the rice is cooked and beginning to get crisp around the edges
  6. Mix peas through and cook for a further 10  minutes or until the peas are hot through
  7. Remove from oven and serve

This recipe has been developed for small children.  For people with larger appetites you may like to half the number of serves it makes.

  • 2 tbsp
    oil
  • onions, grated
  • carrots, grated
  • 1 tbsp
    ginger, chopped
  • 4 cloves
    garlic, crushed
  • 4 tbsp
    biryani/korma paste
  • 1x400g can 
    crushed tomatoes
  • eggplant, grated
  • 1 1⁄4 cups
    basmati rice
  • 1x400g can cup
    canned lentils, drained and rinsed
  • 1 ½ cups
    water
  • 1⁄4 cup
    plain unsweetened yoghurt
  • 4 cups
    broccoli, finely chopped
Per serve
  • Energy
    729kJ
  • Total Fat
    4.1g
  • Saturated Fat
    0.7g
  • Total Carbohydrate
    32.2g
  • Sugars
    5.4g
  • Dietary Fibre
    3.8g
  • Protein
    4.3g
  • Sodium
    125mg