Slow Cooker Vegetable Biryani
Author: 
Recipe type: Slow Cooked
: Indian
 
A delicious Indian style rice dish
Ingredients
For the rice layer:
  • 300g basmati rice
  • 2 bay leaves
  • 4 cloves
  • 1 cinnamon stick
  • 2 cardamom pods
For the vegetable layer:
  • 3 Tbsp ghee
  • 1 bay leaf
  • 2 cloves
  • ½ cinnamon stick
  • 1 large onion, sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 tsp Biryani Spice Mix
  • 2 Tbsp tomato paste
  • 4 cups mixed vegetables (diced carrot, beans, broccoli florets and diced stems, peas, corn, etc)
  • Small handful of sultanas
  • Small handful of slivered almonds or cashews
  • ¼ cup warmed milk or yoghurt and pinch of either saffron or turmeric, soaked
Method
  1. Place basket into Thermomix bowl and weigh in the rice. Remove and rinse well. Add 1200g water to Thermomix bowl and replace basket.
  2. Add bay leaf, cloves and cinnamon stick.
  3. Cook 13 min/Varoma/sp 3.5.
  4. Or, cook rice on stove, but only until about 90% cooked.
  5. Meanwhile, prepare vegetables and onion. (you can use frozen mixed veggies).
  6. Heat ghee in heavy based pan. Add sliced onion and fry gently. Add ginger and garlic pastes and Biryani spice mix. Sauté gently for a few minutes. Add tomato paste and vegetables and sauté for a further 2 or 3 minutes.
  7. Layer half the vegetable mixture into the slow cooker, top with half the rice. Add the remaining vegetable mixture and rice.
  8. Top with sultanas, nuts and pour over warmed milk mixture.
  9. Cook for up to 8 hours on low, 4 hours medium or 2 hours high, depending on your slow cooker.
Recipe by ThermoGourmand at http://thermogourmand.com.au/index.php/2024/04/22/slow-cooker-vegetable-biryani/