Name: Spiced vegetable biryani
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 clove garlic, crushed; 1 medium brown onion (150g), sliced thinly; 2 teaspoon garam masala; 400 gram can diced tomatoes; 1 medium potato (200g), cut into 1cm pieces; 2 medium carrots (240g), chopped coarsely; 1/2 cup (125ml) water; 2 medium zucchini (240g), chopped coarsely; 1 medium red capsicum (200g), sliced thinly; 1 medium brown onion (150g), chopped finely; 1 1/2 cup (300g) basmati rice; 8 cardamom pods, bruised; 1/2 teaspoon chilli powder; 1/4 teaspoon ground turmeric; 1 1/2 cup (375ml) water, extra; 1/4 cup (40g) sultanas

Spiced vegetable biryani

Spice things up!

Serves 4

Prep

15M

Cook

45M

Total

This flavourful Indian-style vegetarian rice dish is packed full of vegies and spices for a fragrant and healthy main meal. Add some spice to your dinner.

Looking for more fried rice dishes?

Ingredients

1 tablespoon vegetable oil

1 clove garlic, crushed

1 medium brown onion (150g), sliced thinly

2 teaspoon garam masala

400 gram can diced tomatoes

1 medium potato (200g), cut into 1cm pieces

2 medium carrots (240g), chopped coarsely

1/2 cup (125ml) water

2 medium zucchini (240g), chopped coarsely

1 medium red capsicum (200g), sliced thinly

1 medium brown onion (150g), chopped finely

1 1/2 cup (300g) basmati rice

8 cardamom pods, bruised

1/2 teaspoon chilli powder

1/4 teaspoon ground turmeric

1 1/2 cup (375ml) water, extra

1/4 cup (40g) sultanas

Method

Heat half of the oil in large saucepan; cook garlic and sliced onion, stirring, until onion softens. Add garam masala; cook, stirring, 1 minute.

Stir in undrained tomatoes, potato, carrot and the water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Add zucchini and capsicum; simmer, covered, 10 minutes or until vegetables are tender.

Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, stirring, until soft. Add rice and spices; cook, stirring, until fragrant.

Stir in the extra water and sultanas; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until rice is just tender and water is absorbed.

Place half of the rice mixture in 2-litre (8-cup) serving dish; top with vegetable mixture then remaining rice mixture. Serve with yogurt, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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