Vegetable Beriani
Basmati rice, lemon grass root and carrot come together in this Malaysian dish, fragrant with cinnamon and cardamom and cooked in a pan. It's finished with cashews, raisins and chopped coriander sprig.
1 hr · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- medium
- 1
Wash and drain rice, put aside. In a food processor mince onion, peeled garlic and peeled ginger, put aside.
- 2
In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute.
- 3
Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes. Add carrots, beans, and tomatoes and cook down for 10 minutes.
- 4
Add rice, corn, peas, coriander, turmeric and salt, mix well. Transfer to the rice cooker. Add water and screw pine leaves and cook in WHITE RICE mode.
- 5
Heat ghee and fry cashews until golden, then fry raisins. Drain both. When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
