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Vegie Biryani

Method

  • Bring the stock to the boil and then whisk in the curry paste.
  • Put the rice, corn, peas, carrot and capsicum in a deep microwave-proof bowl. Pour in the hot stock, stir well and cover with kitchen plastic wrap. Pierce 2-3 times with a knife and cook in the microwave for 12 mins at 100%.
  • Then remove and set aside, covered, for 5 mins. 
  • Combine the yoghurt, cucumber and mint in a small bowl. Taste for seasoning.
  • Then, in two lots, place the pappadums around the edge of a microwave plate and cook for 45-60 secs. 
  • Fluff up the rice with a fork and stir in the cashews and coriander.
  • Serve the curry with a good dollop of the raita on top and the pappadums on the side.

Ingredients

  • 600 ml vegetable stock
  • 1-2 tbsp curry paste
  • 250 gm basmati rice
  • ½ cup frozen corn kernels
  • ½ cup frozen peas
  • ½ medium carrot, diced
  • ½ large red capsicum, finely diced
  • 3 heaped tbsp plain yoghurt
  • 2 tbsp finely diced continental (telegraph) cucumber
  • 1-2 tbsp chopped fresh mint
  • 8 pappadums
  • 2 tbsp cashews, dry roasted
  • 1-2 tbsp chopped fresh coriander (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm