Vegetable Biryani

Vegetable Biryani

45ml cooking oil

1medium onion-chopped

2-3pieces cinnamon

8-10 curry leaves

1 dry chilli

2ml cumin seeds

2ml mustard seeds

2ml fenugreek seeds

10ml ground ginger & garlic

10ml chilli powder

5ml cumin powder

5ml coriander powder

7ml turmeric powder

5ml Biryani-Mix Spices

500ml tastic rice

125ml brown lentils

750ml frozen mix vegetables

20ml salt

8-10 baby potatoes

Chopped fresh coriander

Method

1. Soak rice and lentils separately in warm water for about 1hour
2. Heat oil in a large heavy based pot and add onions and allow to brown on medium heat
3. Add all other spices and allow to cook for about 1-2 minutes
4. Add the washed rice and lentils, mix vegetables and the potatoes, and  about 500ml water
5. Lower heat and allow to cook for about 45minutes (add more water if necessary) or until the potatoes are tender and the rice is cooked
6. Sprinkle chopped coriander before serving and serve with plain yoghurt and a mixed salad

Mix Salad

250ml grated carrots

250ml finely shredded lettuce

100ml chopped mixed peppers

100ml chopped tomatoes

75ml chopped cucumber

75ml grated radish

2ml finely chopped green chilli

75ml chopped onion

15ml shredded mint leaves

10ml vinegar

Method

• Mix all of the above together and serve with vegetable biryani

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Green Mung Curry

This is an excellent dish to serve on a cool day, as the spices in the dish give you a feeling of warmth and comfort.

Green Mung

250ml of green mung beans soaked in boiling water for about 30 minutes

5ml chilli powder

5ml cumin powder

5ml coriander powder

2ml turmeric

65ml finely chopped onions

2-3 curry leaves

1-2 dry chillies

7ml garlic and ginger paste

5ml salt

15ml cooking oil

100ml grated tomatoes

50ml chopped coriander

Method

1. Wash the soaked green mung and put to boil with enough water to cover the content
2. While the green mung is cooking add the powder spices and allow to cook till tender (35-40minutes)
3. In a separate pot heat oil and add the chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes and then add the grated tomatoes-lower heat and allow to simmer for 10minutes
4. Once the green mung is cooked add to the tomato mixture season with salt and allow to simmer for another 10minutes
5. Garnish with chopped coriander and serve warm with rice or rotis, pappadums and sambals

Notes

Should you want to use a conventional pressure cooker instead of the long cooking method:-

·         Heat oil in the pressure cooker, add chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes, and then add the grated tomatoes and the chilli, cumin, coriander and turmeric powder and allow to simmer for about 2minutes

·         Wash the green mung and add to the tomato mixture and close the pressure cooker and allow to cook for 10minutes or 3 whistles

·         Once the mung is ready, season with salt and garnish with coriander and serve with rotis, papadamums and sambals

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