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Vegie Biriyani



  • 1.

    Bring stock to the boil and then whisk in the curry paste.

  • 2.

    Place 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.

  • 3.

    Combine yoghurt, cucumber and mint in a small bowl. Taste for seasoning.

  • 4.

    In two lots, place pappadums around the edge of the microwave plate and cook for 45-60 secs.

  • 5.

    Fluff up the rice with a fork and then stir in the cashews and coriander.

  • 6.

    Serve with a good dollop of the raita on top and pappadums on the side.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Vegie Biriyani.


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