Vegetable Biryani– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Vegetable Biryani (Sabz Biryani)
HOT LUNCH RECIPE WAGON: Vegetable Biryani
3 tablespoons butter, plus extra for greasing
1 Onion, sliced
2 x 2 inch pieces cassia bark
6 green cardamom pods
2 bay leaves
1 teaspoon cumin seeds
2 carrots, cut into batons
2/3 cup shelled peas, thawed if frozen
1 ½ cups broccoli
2/3 cup corn kernels, thawed if frozen
1 red bell pepper, cut into chunks
8 cashew nuts
1 cup plain yogurt, whisked
6 garlic cloves
½ teaspoon garam masala
½ teaspoon chili powder
1 recipe quantity plain basmati rice
½ teaspoon salt
10 saffron strands
the butter in a large saucepan over medium heat. Add the onion and fry, stirring occasionally, 6 to 8 minutes until it is golden brown. Remove the onion from the pan and set aside.
the heat to medium high. Add the cassia bark, green cardamom, cloves, bay leaves, and cumin seeds to the butter left in the pan and fry 30 seconds, stirring or until you can smell the aroma.
the vegetables and cashew nuts and continue frying 5 minutes, stirring occasionally, or until the nuts are golden brown.
the oven to 350 degrees F. Grease a large baking dish with a tight-fitting lid.
the onion in a blender. Add the yogurt, garlic, garam masala, chili powder, and salt and blend until smooth. Stir this mixture into the vegetables.
a layer of vegetables on the bottom of the dish and cover it with a layer of the cooked rice and a few saffron strands.
these layers until all the ingredients are used, ending with a layer of rice. Cover and bake 25 minutes, or until the biryani is heated through. Serve with cucumber relish. Pack warm in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF