Veg and Almond Biryani
Veg and Almond Biryani

Ingredients

Method

  • 1 tbsp veg oil
  • 1 onion, sliced
  • 1 tsp salt
  • 2 cloves of garlic, chopped
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 3 crushed cardamom pods
  • 1 veg stock cube
  • 300g mixed frozen chopped veggies
  • 300g basmati rice
  • 50g flaked almonds
  • Handful of coriander, chopped
  • 1⁄2 lemon, juice only
  • In a large lidded saucepan, gently fry the onion in the oil for 10 minutes to soften and turn golden. Chuck in the garlic and fry for another minute, then add all the spices and the stock cube. Tip in the veggies and the rice, stir well, and pour in 600ml of water and bring to the boil. Steam, covered, for 15 mins.
  • Remove the pan from the heat and leave to stand, still lidded, for 10 minutes. Meanwhile, give the almond flakes a toast in a dry pan for a couple of minutes. Fluff the rice with a fork, stir in the flaked almonds, and toss the coriander and lemon juice all over before serving. Yum!
1 hr
4 serving
This recipe pairs perfectly with the Clarence Hill Dry Riesling 2020 from Clare Valley, Australia.

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