Vegan Biryiani

Ingredients

  • 1 onion, chopped
  • 2 garlic cloves
  • ½ fresh red chilli
  • ½ thumb sized piece of ginger
  • ½ tbs oil
  • 185g potatoes
  • 150g cooked chick peas
  • 150g lentils
  • 150g tin butter beans
  • ½ tbsp curry powder
  • 1 tsp garam masala
  • ½ tsp all spice
  • ½ tsp ground cinnamon
  • 185g short grain brown rice
  • 560ml vegetable stock
  • 150ml coconut milk
  • 50g baby spinach
  • 100g French beans and/or peas
  • Salt and freshly ground pepper and chilli flakes to taste

Method

  • Peel and finely chop the veg including deseeding the chilli. Cook and drain the beans and set aside.
  • Heat the oil on a high heat, add the onions, garlic, chilli and ginger.  Reduce to a medium heat and cook for 2-3 minutes stirring regularly until the onions are browned.
  • Add the potatoes and all the spices and cook for a further 3 minutes.
  • Add the rice and lentils and cook for a further minute.
  • Add the stock and coconut milk and bring to the boil, then reduce the heat.  Cover with a lid and simmer for 15-20 minutes until the rice and lentils have cooked and most of the liquid has absorbed. 
  • Stir in the chick peas and butter beans and cook until everything is warmed through. Add a little more stock if the rice/lentils still need more cooking time. Stir in the French beans about 5 minutes before the end, then add the spinach and peas a couple of minutes later.
  • Taste and adjust the seasoning if required.

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