Recipes
Vegetable Biryani
Ingredients
10 Portions
• Easy Cook Basmati Rice: 800g
• Sliced Onion: 1
• Garlic Paste: 1 tsp
• Diced White Potato: 2
• Curry Powder: 1 tbsp
• Garam Masala: 1 tbsp
• Turmeric: 1 tbsp
• Cumin: 1 tbsp
• Vegetable Stock: 2L
• Tomato Purée: 1 tbsp
• Lemon Juice: 1 tbsp
• Coriander: To serve
• Frozen Peas: 50g
• Green Beans: 50g
• Diced Carrots: 1
• Chickpeas (drained): 240g
• Salt & Pepper: To taste
50 Portions
• Easy Cook Basmati Rice: 4kg
• Sliced Onion: 5
• Garlic Paste: 2 tbsp
• Diced White Potato: 10
• Curry Powder: 5 tbsp
• Garam Masala: 5 tbsp
• Turmeric: 5 tbsp
• Cumin: 5 tbsp
• Vegetable Stock: 10L
• Tomato Purée: 5 tbsp
• Lemon Juice: 5 tbsp
• Coriander: To serve
• Frozen Peas: 250g
• Green Beans: 250g
• Diced Carrots: 5
• Chickpeas (drained): 1.2kg
• Salt & Pepper: To taste
100 Portions
• Easy Cook Basmati Rice: 8kg
• Sliced Onion: 10
• Garlic Paste: 4 tbsp
• Diced White Potato: 20
• Curry Powder: 10 tbsp
• Garam Masala: 10 tbsp
• Turmeric: 10 tbsp
• Cumin: 10 tbsp
• Vegetable Stock: 20L
• Tomato Purée: 10 tbsp
• Lemon Juice: 10 tbsp
• Coriander: To serve
• Frozen Peas: 500g
• Green Beans: 500g
• Diced Carrots: 10
• Chickpeas (drained): 2.4kg
• Salt & Pepper: To taste
Method
1. Rinse rice under cold water, soak for 30 minutes
2. Boil rice for 3 mins, drain and set aside
3. In large pan, fry diced potato and carrots in oil
4. Add onions and garlic, fry a few more minutes
5. Add spices, peas, and green beans, stir
6. Mix in rice, transfer to ovenproof dish
7. Mix tomato purée into stock, pour over rice
8. Cover and roast at 170°C for ~10 mins until tender
9. Before serving, stir in lemon juice and chopped coriander
10. Season with salt and pepper
Key Points
• Flexible with vegetables – great for using up leftovers
• Serve with poppadoms and/or mint yoghurt
Allergens
Mustard, Celery, Wheat, Sulphites, Milk, Eggs
