Saturday, March 12, 2011

Vegetarian Biryani

Hello :) Hope your weekend has been relaxing thus far. Even though I have copious amounts of study to do (hello Anatomy&Physiology!) it's been nice to take time out at home drinking tea, catching up on blogs and planning some baking (including a blackstrap banana cake- so watch out!).

Well last post I mentioned my mother made a wonderful vegetarian biryani, and I thought I'd post the recipe :)  I'm not sure where the source is- as it's been handwritten.

Recipe: Vegetarian Biryani 
Ingredients:
Cooked brown rice (we used a few cups)
2 tsp oil
onion and shallots
1/2 small fresh chilli pepper, finely chopped
2 cloves garlic
1 tsp fresh ginger root, grated
1 tsp curry powder
pinch cinnamon
large pinch of tumeric
300mL plain low-fat yoghurt (we used Greek-style yoghurt)
1 tbsp honey
sultanas
almonds, chopped
juice of 1/2 lime
Method:
1. Preheat oven. Heat oil and soften onion over a low heat for 8-10 minutes
2. Add chili, garlic and all spices. Cook for a few minutes, then remove from heat
3. Into onion, stir cooked rice, yoghurt, honey, sultanas and half of the almonds
4. Transfer mixture into a casserole dish. Bake (covered) for 30 minutes
5. Uncover, stir in lime juice, sprinkle remaining almonds on top and bake for another 10-15 minutes.

Simple, full of flavour, nutritious and super-filling! You can of course vary the amount of brown rice etc used in the dish, however I'd recommend cooking a little extra as it's still fantastic the next day for leftovers or having for lunch!

And in other news...I was quite excited when my mother came home with this:
It's new Uncle Tobys multigrain oats! I'm not sure how recent this is- but since I have muesli most mornings for breakfast this is pretty cool. There's 5 grains of goodness (including buckwheat!) and the texture is finer and a little 'crunchier'. Has anyone else seen/tried these? I think we've made a permanent switch ;)

ALSO! We have eggplants growing in our garden, which are super cute. So now I'm on the hunt for easy eggplant dishes. The only one I can think of is ratatouille. Any other suggestions? 
Awwwww.

Hannah x

5 comments:

  1. Wow, I was hoping you would post this recipe - it looks so yummy.
    Thanks :)

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  2. Uncle Arfa and I made cheese, avocado, cucumber, tomato and finely sliced egg plant that has been dried fried on non stick fry pan sprinkled with garlic and herb salt on both sides - they are yummy. I used the egg plants done the same way in salads and lasagne. Spray non stick pan with home brand olive oil, then place sliced egg plants on pan and pan fry till wilted.

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  3. Eggplant is my life!
    Cube it and put it in pasta sauce.
    Grill it and top it with fresh tomato and parmesan.
    Eggplant schnitzel and parmigiana.
    Grill it, and layer it with tomato sauce (like a lasagna) and zycchi, capsicum, mushrooms etc and top with cheese and some bechamel sauce (n my blog).
    Ahhh you can do everything with eggplant!

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  4. The biryani looks so good. I've never made one before, i will have to try this.
    I've also never seen the multigrain oats, i would love this!!!

    I agree with what Oh, Natalie says about eggplant, i love it tossed into pasta, with a neo sauce. And it is so good, grilled and put on vege pizza. I have it in my fridge all the time. I love it on wraps too :)

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  5. I love Indian cuisine, and have never made biryani. Thanks for sharing this recipe. Definitely on my "To Make" list now!

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