The famous and fan-favourite Indian rice dish gets a wholesome vegetarian twist with earthy additions of carrot, potato, zucchini, capsicum and more. Of course, it’s not biryani without the recognisable fragrance of turmeric, garam masala and chilli – tossed up in an abundance of rice and a sprinkle of sultanas.
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 medium brown onion (150 g), sliced thinly
- 2 tsps garam masala
- 400 g can diced tomatoes
- 1 medium potato (200 g), cut into 1cm pieces
- 2 medium carrots (240 g), chopped coarsely
- ½ cup (125 ml) water
- 2 medium zucchini (240 g), chopped coarsely
- 1 medium red capsicum (200 g), sliced thinly
- 1 medium brown onion (150 g), chopped finely
- 1½ cup (300 g) basmati rice
- 8 cardamom pods, bruised
- ½ tsp chilli powder
- ¼ tsp ground turmeric
- 1½ cup (375 ml) water, extra
- 1/4 cup (40 g) sultanas
Heat half of the oil in large saucepan; cook garlic and sliced onion, stirring, until onion softens. Add garam masala; cook, stirring, 1 min.
Stir in undrained tomatoes, potato, carrot and the water; bring to a boil. Reduce heat, simmer, covered, 10 mins. Add zucchini and capsicum; simmer, covered, 10 mins or until vegetables are tender.
Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, 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 mins or until rice is just tender and water is absorbed.
Place half of the rice mixture in 2 litre (8 cups) serving dish; top with vegetable mixture then remaining rice mixture. Serve with yogurt, if desired.