Vegetable biryaniby Janet Swann
|Preperation time: 10 mins
Cooking time: 20 mins
|250g basmati rice;
125g green beans, trimmed and halved;
2 red onions, peeled and sliced;
125g baby corn, cut in half lengthways;
1 red chilli, deseeded and sliced (optional);
25ml mild curry powder;
400ml can coconut milk;
1 vegetable stock cube;
125g frozen peas;
100g roasted cashew nuts;
2 tbsp sunflower oil;
|Cook the rice according to the packet
instructions. Meanwhile cook the green beans in boiling water for 5
minutes, drain and set aside.
Using a large frying pan heat the oil and fry the onions, corn and chilli for about 4 minutes. Add the curry powder and cook for 30 seconds, stirring continiously.
Add the coconut milk, crumble in the stock cube and add the peas. Stir until starts to bubble and add the drained rice and beans. Heat through until hot and stir in the cashew nuts to serve.
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