Indian Vegetable Biriyani

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Indian Vegetable Biriyani
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
2 Tbsps Avocado oil
1 onion (finely chopped)
2 cloves garlic cloves (finely chopped)
fresh ginger (peeled and minced)
1 tsp brown Mustard seed
1 tsp Cumin
2 Tbsps Curry powder
2 large, floury potatoes (peeled and cubed)
1 cup canned chickpeas (drained)
cup low-sodium vegetable stock
3 cups cooked Basmati rice
2 cups Baby spinach
½ cup Mango chutney (to serve)
salt
freshly ground Black pepper
How healthy are the main ingredients?
Basmati ricechickpeasAvocado oilgarlic cloveonionginger

Preparation steps

1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6 - 8 minutes until golden.
2.
Add the seeds and curry powder, stirring well, and cook for a further 2 minutes. Stir in the potatoes and chickpeas, and cover with a lid. Cook over a reduced heat for 6 - 7 minutes until softened.
3.
Stir in the stock and rice, and cover with a lid. Cook for another 8 - 10 minutes, stirring occasionally, until the rice is piping hot.
4.
Season the curried rice with salt and pepper and stir through the baby spinach leaves just before serving with chutney.