Vegetable Biryani Curry Recipe

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Vegetable Biryani Curry Recipe - Serves 8-10

Taste Rating = 8 Heat Rating = Medium to Hot

Ingredients

1/2 cup (85g or 3 oz) lentils
2 cups (400g or 14 oz) basmati rice
6 fresh green chillies
3 large potatoes (optional), peeled and cut into 1cm (1/2 inch) cubes
4 tablespoons (60g or 2 oz) butter
3 large onions, peeled and finely sliced
1cm (1/2 inch) piece of fresh ginger root, peeled and grated
10 cloves of garlic, peeled and crushed
230g (8 oz) fresh green peas
230g (8 oz) carrots, peeled and finely chopped
230g (8 oz) green (or French or runner) beans, chopped into 1cm (1/2 inch) pieces
3 large tomatoes, finely chopped
6 cloves
2.5cm (1 inch) cinnamon stick
6 green cardamom pods, lightly crushed
1 teaspoon (5ml) turmeric
2 sprigs of fresh mint, washed and heavily crushed
1 teaspoon (5ml) salt

Method

Soak the lentils for 2 hours in a bowl of cold water then drain and set aside
Wash the basmati rice, soak in a bowl of cold water for 30 minutes, drain and set aside
Crush the green chillies into a paste and set aside
This is a very big curry, which is why the potatoes are optional - if you are using potatoes then parboil them by boiling a pan of water, adding the potato cubes, bringing to a low boil and cooking for 5 minutes then draining the potato cubes and setting aside until needed later in the recipe
Heat the butter in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Fry the onions for about 10-15 minutes, stirring often, until they are cooked and a golden colour
Remove 1/3 of the cooked onion from the frying pan and set aside
Add the ginger, garlic and chilli paste (that you made) to the frying pan, mix well and fry for 5 minutes, stirring all the time
Add the lentils, peas, carrots, green (or French or runner) beans and 1 cup (250ml or 8 fl oz) of hot water, mix well, reduce the heat to medium and cook for 15 minutes, stirring often
Add the chopped tomatoes, cloves, cinnamon stick, cardamom pods, turmeric and crushed fresh mint, mix well and cook for 5 minutes, stirring often
Add a cup (250ml or 8 fl oz) hot water, mix well, reduce the heat to between low and medium, cover and simmer for 5 minutes
Add the basmati rice, potatoes (if you are using them), salt and 5 cups (1.25L or 2 1/3 pints) boiling water, mix well, bring to a light simmer, cover and cook for 20-30 minutes until the rice is cooked and all of the liquid has been absorbed (do not remove the lid except at the end to see if the rice is cooked)
Serve hot and garnish with the cooked onion that you set aside earlier

Check out a review of this recipe

Recipe submitted by Prema Chandna on 23 December 2009

If you have a different recipe for this dish then submit it here.


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