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Vegie Biriyani


  • 600 ml vegetable stock

  • 1-2 tbsp curry paste

  • 250 gm basmati rice

  • ½ cup frozen corn kernels

  • ½ cup frozen peas

  • ½ medium carrot, diced

  • ½ large red capsicum, finely diced

  • 3 heaped tbsp plain yoghurt

  • 2 tbsp finely diced continental (telegraph) cucumber

  • 1-2 tbsp chopped fresh mint

  • 8 pappadums

  • 2 tbsp cashews, dry roasted

  • 1-2 tbsp chopped fresh coriander (optional)


  • 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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