Gluten free vegetable biriyani
The Gluten Free Blogger recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g chopped butternut squash
- 120 g frozen peas
- 250 g basmati rice
- 500 ml vegetable stock
- 3 tbsp Balti paste
- 1 onion, (chopped)
- 1 tsp turmeric
- 1 tsp garlic paste
- 2 tbsp flaked toasted almonds, (plus extra for serving)
- 2-3 tbsp Natural yoghurt, (for serving)
- Chopped fresh coriander, (for serving)
Instructions
- 1
Melt some ghee or butter in a large pan. Add the butternut squash, onion and garlic and fry for 5-7 minutes on a medium heat, stirring occasionally.
- 2
Add the frozen peas, rice, turmeric, almonds and curry paste to the stir well until everything is evenly coated. Pour in the vegetable stock, stir and then place the lid tightly on the pan.
- 3
Bring to the boil and then turn down to a simmer. Continue to simmer for five minutes, then turn off the heat but DO NOT remove the lid! Leave the pan for a further 10 minutes so the rice continues to cook through in the steam.
- 4
After 10 minutes, remove the lid and top with dollops of yoghurt. Sprinkle with the coriander and extra almonds and serve with extra yoghurt on the side, if desired.