Tamil · Lunch, Dinner
South Indian vegetable biryani
Fragrant basmati rice layered with mixed vegetables, mint and coconut milk in the Tamil dum style.
- Calories
- 673 kcal
- Protein
- 13 g
- Carbs
- 93 g
- Fat
- 27 g
- Prep
- 25 min
- Cook
- 30 min
Per serving, for one person.
Contains: tree_nut, dairy, coconut.
Ingredients
- 80 g Basmati rice
- 30 g Green peas
- ½ carrot Carrots
- 30 g Green beans
- 50 g Potatoes
- ½ onion Onion
- 60 ml Coconut milk
- 8 g Cashews
- 5 g Ginger
- 1 clove Garlic
- ¾ chilli Green chillies
- 1 tsp Garam masala
- 3 g Mint
- 5 g Coriander
- 1½ tsp Ghee
- ¼ tsp Salt
Method
- Cook the rice until three-quarters done in salted water; drain.
- Heat the ghee, fry the onion until golden, then add ginger, garlic and green chilli for a minute.
- Add the potato, carrot, peas and beans with garam masala, and cook 8 minutes with a splash of water until half tender.
- Stir in the coconut milk, mint, coriander and cashews, and simmer 5 minutes.
- Layer the rice over the vegetables, cover tightly and cook on low heat for 15 minutes before fluffing and serving.
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