A modern take on Julekha Maasie's (Aunty Julie's Late Aunt) classic recipe. Chunky and nutritious veggies infused with a distinct rich aroma... Julekha Gama's Fusion Vegetable Biryani is sure to become a healthy family favourite in your home.
Prep Time20 minsCook Time20 minsTotal Time40 mins
2 cups Basmati rice
2 tsp salt for rice
1 butternut, cut into pieces
4 sweet potatoes, cut into pieces
4 carrots, cut into 1cm rings
300 g fresh green beans, cut into 3
4 baby marrows unpeeled, cut into 3
2 potatoes, cut into wedges
2 brinjal, unpeeled, cut into pieces
3 colour peppers, cut into 4x4cm squares
23 sweetcorn, cut into small pieces
⅓ cup oil
1 ½ tsp mustard seeds
3 onions – finely chopped
5 tsp crushed garlic
2 tsp cumin seeds
3 tbsp coriander powder
3 tsp green chilli paste
1 tbsp crushed chilli
1 ½ tsp turmeric powder
8 curry leaves
¼ cup vinegar
2 tsp salt
2 large tomatoes – peeled and chopped
½ cup saffron – soaked in ½ cup boiling water
1 tbsp ghee (pour over rice).
SERVING SUGGESTION
Serve with raita, poppadums and kachumber
1Boil Rice In Salted Water Until Tender. Drain And Set Aside.
2Cut Up Vegetables And Soak In Cold Water With 2 Tsp Salt. Drain And Set Aside.
3Heat Oil On Medium, Add Mustard Seeds, Onions And Braise Until Soft And Light Brown.
4Add Garlic, Cumin, Coriander, Green Chilli Paste, Crushed Chilli, Turmeric, Curry Leaves And Braise.
5Add Vegetables, Sprinkle Vinegar And Salt.
6Close The Pot And Cook Until Tender. Do Not Add Water As Vegetables Cook In Their Own Juices.
7Remove From Heat, Add Tomatoes And Mix Well.
8Layer Rice Over Vegetables And Sprinkle With Saffron Water.
9Close The Pot And Cook On Medium Heat For 10-15 Minutes Until Steamed And Dry. Do Not Cook On High As Biryani Burns Easily.
10Remove From Heat, Add Ghee To The Rice And Garnish Before Serving.
Ingredients
2 cups Basmati rice
2 tsp salt for rice
1 butternut, cut into pieces
4 sweet potatoes, cut into pieces
4 carrots, cut into 1cm rings
300 g fresh green beans, cut into 3
4 baby marrows unpeeled, cut into 3
2 potatoes, cut into wedges
2 brinjal, unpeeled, cut into pieces
3 colour peppers, cut into 4x4cm squares
23 sweetcorn, cut into small pieces
⅓ cup oil
1 ½ tsp mustard seeds
3 onions – finely chopped
5 tsp crushed garlic
2 tsp cumin seeds
3 tbsp coriander powder
3 tsp green chilli paste
1 tbsp crushed chilli
1 ½ tsp turmeric powder
8 curry leaves
¼ cup vinegar
2 tsp salt
2 large tomatoes – peeled and chopped
½ cup saffron – soaked in ½ cup boiling water
1 tbsp ghee (pour over rice).
SERVING SUGGESTION
Serve with raita, poppadums and kachumber
Directions
1Boil Rice In Salted Water Until Tender. Drain And Set Aside.
2Cut Up Vegetables And Soak In Cold Water With 2 Tsp Salt. Drain And Set Aside.
3Heat Oil On Medium, Add Mustard Seeds, Onions And Braise Until Soft And Light Brown.
4Add Garlic, Cumin, Coriander, Green Chilli Paste, Crushed Chilli, Turmeric, Curry Leaves And Braise.
5Add Vegetables, Sprinkle Vinegar And Salt.
6Close The Pot And Cook Until Tender. Do Not Add Water As Vegetables Cook In Their Own Juices.
7Remove From Heat, Add Tomatoes And Mix Well.
8Layer Rice Over Vegetables And Sprinkle With Saffron Water.
9Close The Pot And Cook On Medium Heat For 10-15 Minutes Until Steamed And Dry. Do Not Cook On High As Biryani Burns Easily.
10Remove From Heat, Add Ghee To The Rice And Garnish Before Serving.
