Vegetable Biryani

Nina Ivanova IvanovaNina Ivanova Ivanova
MasterChef
2792k
Nadia Galinova
Translated by
Nadia Galinova
Vegetable Biryani
Image: Raya Andonova
3 / 3
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Preparation
30 min.
Cooking
45 min.
Тotal
75 min.
Servings
4
"You will not miss meat at all with this aromatic Indian delicacy..."

Ingredients

  • rice - 10.5 oz (300 g)
  • mushrooms - 9 oz (250 g)
  • vegetable broth - 2 1/2 cups (600 ml)
  • oil - 2 tbsp.
  • onion - 1 onion
  • garlic - 1 clove
  • red peppers - 1 pc.
  • hot peppers - 1 pc.
  • curry - 1 tsp.
  • cumin - 1 tsp.
  • salt - by taste
  • canned peas - 3.5 oz (100 g)
measures

How to make

Heat the oil in a large deep frying pan on the stove over medium heat. Fry the chopped red pepper and hot pepper for about 3 minutes.

Add the chopped onion and garlic and cook, by stirring, for about 3 more minutes. Add the cleaned mushrooms, which have been cut into crescents.

Fry for about 5 minutes. Add the cumin and curry powder. Season with salt and mix well.

Add the rice and mix again. After about 3 minutes, add the broth. Stir and leave the dish cook for about 20 minutes.

Towards the end of cooking, before the pan-fried rice is done, add the semi-cooked peas and stir again.

Cook for about 10 more minutes, or until the rice is done. Add more broth, if necessary.

The Vegetable Biryani is very tasty.

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