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skinnymixer’s Vegetarian Biryani

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skinnymixer's Vegetarian Biryani

skinnymixer's Vegetarian Biryani

skinnymixer's Vegetarian Biryani
Author: Skinnymixers
Cuisine: Indian

Ingredients

  • 50 g butter or ghee
  • 400 g basmati rice
  • 2 tsp turmeric powder
  • 1 cinnamon stick
  • 2 cloves
  • 1 tsp cardamom seeds or 5 cardamom pods bruised
  • 1/2 tsp black mustard seeds optional
  • 2 tbsp vegetable stock concentrate

Vegetables:-

  • 100 g green beans sliced diagonally in 1 inch pieces
  • 100 g small cauliflower florets
  • 2 carrots small dice
  • 100 g raw cashews
  • 70 g sultanas

Gravy:-

  • 100 g greek yoghurt
  • 100 g reserved stock liquid
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp salt

Garnish:-

  • Small handful of chopped coriander
  • Decent squeeze of fresh lemon juice

Instructions

  • Add butter or ghee to mixer bowl with rice, cinnamon, cloves, cardamom seeds and mustard seeds.
  • Cook 5 min/100°C or 212°F/speed soft/reverse/MC on.
  • Pour butter, spices and rice into internal steaming basket and rinse mixer bowl roughly.
  • Add 900 g or 31.7 oz water, turmeric and stock to mixer bowl.
  • Put internal steaming basket in place.
  • Put steaming trays in place with vegetables, cashews and sultanas.
  • Cook for 18 min/steaming temp/speed 3/MC on or speed 4 for TM5. Stir the rice occasionally.
  • After cooking time, remove the vegetables to a thermal server pot. Check rice and keep cooking if needed.
  • Remove the cinnamon and cloves and discard.
  • Pour rice into thermal server pot with vegetables and gently combine.
  • Don't drain the liquid stock completely, retain around 100 g or 3.5 oz.
  • Add yoghurt, curry powder, garam masala and salt.
  • Mix on 10 sec/speed 5.
  • Pour over rice in thermal server pot.
  • Garnish with coriander and lemon juice and let it sit, covered for 5 min before serving.

Notes

You can get malaysian meat curry powder from an indian or asian grocer. While you can use other curry powder, I highly recommend you source traditional meat curry powder (its so worth it!).
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1 in place of the 'soft' function.
At step 7 use ST temp and speed 3 if using an Intelli, popping a tea towel over the steaming attachment. If using a Supercook you'll need to use 130°C or 270°F and speed 4.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

 

 

  1. Love the flavours but my rice just did not cook properly as there was too much in the basket!

    Had to increase the cooking time by at least 30 mins and the rice at the bottom of the basket ended up over cooked and the rice on top was raw.

    I would recommend reducing the rice quantities to 300g to help with even cooking.

  2. My family love this dish but swapping my Thermomix (T31 to T5) has ruined the rice cooking! Any tips Re time or water amount…have tried both but still nothing like original 😔😿

  3. Utterly disappointed with this dish. Followed instructions and directions to a T and like what most comments here have mentioned (after I started cooking the dish) – it took forever for the rice to cook. I ended up chucking everything into a Dutch oven and poured in a bit more stock to cook through.

  4. This was a fantastic dish, my 2 fussy kids ate it without any moaning which is a miracle(!). Thanks for the recipe, we will definitely be doing it again soon!

  5. Hi! New thermie user here. The flavours in this are amazing but I found my rice was really undercooked. Did I do something wrong?

  6. Delicious…made this a few times and it works perfectly overtime. Made loads, so will do a couple of meals. My kids loved it too!

  7. Are you sure the recipe means steaming insert for the rice? Or should it say internal simmering basket? I used Woolworths sunrise basmati tonight and I did it for 18mins, plus another 18 minutes, and then another 10 mins… It’s still cooking so I’m not sure if it will need additional to the 46 mins I’ve now done. Just a thought!

  8. I’ve made this twice, first time with Greek yogurt in the gravy & second time with coconut cream. I prefer it with the coconut cream. A flavourful dish that is so easy to cook & adapt to whatever veggies I have in the fridge.

  9. Such beautiful flavours. I couldn’t find black mustard seeds, so I used yellow. Still tasted great – I wouldn’t know the difference as I’m not familiar with the flavour of black mustard seeds. Nice side dish to many different meals

  10. I just LOVE this! Made it for a birthday and it was devoured. Another time I made it for a large party and again it was gone in no time at all! Such a simple, yet tasty dish. It compliments the butter chicken so well!

  11. I added some mutton that I needed to use up with the veg and just cooked for an extra 5 mins to make sure the mutton was cooked through. Delicious!

  12. This was a mega hit at a curry night I went to. Something with a bit more zing than plain steamed rice and lends itself to all types of curries 🙂

  13. Made this today, didn’t have the veggies so subbed with peas, corn and carrots with the saltanas and cashews. Still works great. I did need to increase the cooking of the rice for another 15 minutes though.

  14. I was wondering if anyone had any thoughts on what to do with the remaining liquid stock. Seems a shame to waste such flavour.

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