Hooray! I finally found the recipe (after I cleaned up my office) on a tiny scrap of paper, covered in spices.
I really had to make an effort to write this one down. I usually just go by feel with this and make it up as I go along.
Anyway, it’s one of our family’s favourite recipes. Even the kids love it.
We eat vegetarian every second night, so this is a quick and easy one to have in the repertoire.
It’s very adaptable – throw in whatever veges you have in the fridge. It also works well with any leftover meat added- lamb is particularly delicious. Canned chickpeas added at the end and heated will boost up your protein content too. You can also add currants or cashews at the last-minute for extra interest.
It makes quite a big serve – about six meals.
Vegetarian, vegan, gluten-free, dairy-free, egg-free, nut-free.
Coconut Vegetable Biriyani
Okay, so this is what you need:
1 large organic onion, diced
2 cloves organic garlic, crushed
2 tablespoons coconut oil
2 tablespoons biriyani spice mix
2 teaspoons turmeric
3 cups bone broth or vegetable stock if you need it to be vego
1 1/2 cups organic basmati rice (rinsed)
6 cups assorted organic vegetables, diced (I use carrot, zucchini, capsicum, broccoli, cauliflower, eggplant, pumpkin and beans mainly)
2 handfuls of organic baby spinach, shredded
2 tablespoons Vital Veggie Power
*If you can’t find a biriyani spice mix, just a mixture of cumin, coriander, garam marsala and cinnamon to make up 2 tablespoons.
Okay, so this is how you do it:
Heat the coconut oil in a large, deep pan to a medium high heat. Add the onion, garlic and saute for a few minutes. Add the spices and gently stir until they release their gorgeous smell.
Chuck in the vegetables (not the spinach yet) and stir well, cooking for a minute or so. Add the well-drained rice and stir, making sure you combine well.
Now fling in the vegetable stock, stir well and cover. Turn the heat down to low-medium and leave it to cook for about 15 – 20 minutes (depending on the depth of your pan). Stir every now and again and check it. You may need to add more stock if it’s sticking on the bottom.
When the rice is cooked through and it’s quite a dry mix, chuck in your coconut cream, spinach and Vital Veggie Power. Stir well to combine. Serve.
You can sprinkle with fresh herbs like I did, but I was only getting fancy for the photo!
It is delicious the next day for lunch. Yum. Yum. Make sure you hide a bit for yourself.
Woot! I can like again! Lets hope it lasts. Love the look of this and can’t wait to try, thanks for another great recipe 🙂
Hope you like it Alisha!
Yummo! This looks like a family dinner-winner for sure. Love the new NutraOrganics shop too – I need to work out how to do this 😉
I finally have a vegan recipe for you Lou!! 🙂
Delicious Sonia! Definitely bookmarked 🙂
Keen to see what you think! 🙂
Have you tried this in the thermomix? Thinking with 15-20min of checking and occasional stirring I’d do better having thermie doing the thinking for me…
No Jen, I usually make so much that it won’t fit but please experiment and let me know how you go!!!
I love biriyani and this one looks lovely! I spotted it on Veggie Mama’s linky. Thanks for a great recipe!
HI Lisa – thanks for stopping by!
This looks delicious! I can smell it from here… Thanks for sharing. Think I’ll try this recipe this week 🙂
Sophie xo
Hi Sophie -thanks for stopping by and please let me know how you go with it!
WOW! Looks awesome! I will have to try it! Great photos and presentation, too! LOTS of veg ideas at my place if you have time to swing by! 🙂
Have a FAB day!
Hi Jennifer… thanks for stopping by! I will check yours out 🙂
Made this for dinner tonight (minus the Vital Veggie powder), and added fresh tumeric, fresh coriander and leftover organic roast chicken from last night. I also used freshly made chicken stock (from last night’s chicken) rather than veggie stock. It was absolutely delicious! My two year old loved it too and ate a massive serve. Thanks for another great recipe Sonia!