Vegetable biriyani
Serves 6
2 x 420g tins brown beans
1/2 cup dry brown basmati rice
1 cup tinned lentils or ready prepared fresh lentils
7ml salt
7ml tumeric
7ml coriander
3ml cumin
1 stick cinnamon
800ml water
2 leeks, sliced
1 large onion, chopped
2 cloves of garlic, crushed
3ml curry
1 aubergine diced
1 red pepper, diced
1 orange pepper, diced
1 tin chopped tomato and herbs
6 zucchini, sliced
salt and Splenda (pills dissolved in a little boiling water) sweetener to taste
125ml sultanas
1 tbsp olive oil or olive oil spray
- Preheat oven to 160C.
- Cook the rice, salt, spices and water in a saucepan until rice is soft.
- Remove the cinnamon, mix the rice, beans and peas together.
- Sautee the leeks, onion, garlic and curry powder until soft and brown, using fat-free oil spray or olive oil.
- Add the remaining vegetables and simmer for 10 minutes or until the zucchini are soft. Stir occasionally.
- Remove from heat and add salt and sweetener.
- Spread the bean, rice and pea mixture in alternate layers with the vegetables, in a deep ovenproof dish (spray dish with fat-free oil spray).
- Bake for 15 minutes in a preheated oven.
- Mix the sultanas evenly into the biriyani.
Tips
- Serve hot with a green salad and an accompaniment of plain fat-free Greek yoghurt.
- You could add a bag of cooked quorn mince as an extra layer. Just season with chicken spice and paprika and simmer for about 15 minutes.