I do love a good veggie biryani and always make it when we have Indian curries. Yesterday, I knew I’d be late getting home, so I found a great Slow Cooker Chicken Tikka recipe (https://www.dontgobaconmyheart.co.uk/slow-cooker-chicken-curry) and then decided to make a slow cooker veggie Biryani to go with it.
Here’s my spice mixture: Biryani Spice Mix
I mashed up a number of recipes to come up with my very own.
Slow Cooker Vegetable Biryani
Author: ThermoGourmand
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
- Place basket into Thermomix bowl and weigh in the rice. Remove and rinse well. Add 1200g water to Thermomix bowl and replace basket.
- Add bay leaf, cloves and cinnamon stick.
- Cook 13 min/Varoma/sp 3.5.
- Or, cook rice on stove, but only until about 90% cooked.
- Meanwhile, prepare vegetables and onion. (you can use frozen mixed veggies).
- 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.
- Layer half the vegetable mixture into the slow cooker, top with half the rice. Add the remaining vegetable mixture and rice.
- Top with sultanas, nuts and pour over warmed milk mixture.
- Cook for up to 8 hours on low, 4 hours medium or 2 hours high, depending on your slow cooker.
Enjoy!
