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Clover Spiced Vegetable Biryani

Clover Spiced Vegetable Biryani

Clover Spiced Vegetable Biryani
Recipe by Daleen van der Merwe

Serves: 4—6
Preparation: 15 minutes
Cooking: 65 minutes
Rice Mixture
1 cup rice
½ cup brown lentils
1 tsp salt
1 tsp turmeric
2 sticks cinnamon
3 cups water
Vegetable Mixture
3 Tbsp oil
2 onions, sliced
3 cloves garlic, finely chopped
3 tsp grated fresh ginger
2 t biryani spice
½ t ground cumin
½ t ground coriander
1 tsp curry powder
2 potatoes, peeled and cut into chunks
3 carrots, peeled and thickly sliced
1 tin (400 g) canned chopped tomatoes
1 green pepper, diced
4 baby marrows, trimmed and thickly sliced
1 cup green peas (fresh or frozen)
Salt and pepper to taste
Fresh coriander, to garnish
Clover Classic Dairy Snack to serve
Rice Mixture
Put all the ingredients in a saucepan and cook over a low heat for 30—45 minutes or until the liquid has been absorbed and the rice is cooked.
Vegetable Mixture
Preheat the oven to 160 °C. Heat the oil in a frying pan and sauté the onions until soft. Add the garlic and ginger and spices and sauté for another 2 minutes.

Add the potatoes, carrots and tomatoes and cook until nearly soft – add water if needed. Add the pepper, marrows and peas, season with salt and pepper and cook until the vegetables are soft.

Layer the rice and vegetables in a deep buttered dish. Cover and bake for 20 minutes. Sprinkle with the fresh coriander and serve with Clover Classic Dairy Snack.

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