Ingredients
Sunflower oil or EVOO
1 onion, sliced or diced
2 cloves garlic, crushed or 2tsp of already minced garlic
1 tsp of dried crushed chillies (Optional)
1/4 cup of biryani whole-spice mix
Bite-sized pieces of vegetables (Yellow Squash, Zucchini, Eggplant, mushrooms)
1 cup of dry lentils, rinsed
1 cup whole-wheat basmati rice or 1 cup of Buckwheat
4 cups of vegetable stock or 2 cups of Vegetable Stock and 2 cups of water
Yoghurt and fresh coriander, to serve
Method
Heat a thin layer of oil in a large saucepan. Sauté the onion until soft. Add the garlic, chillies and Biryani mix. Add the vegetables and stir well.
Spoon the lentils onto the vegetables and then cover with the rice. Pour in the stock. Bring to the boil.
Reduce the heat to a simmer. Cover with a lid and simmer for 15 to 20 minutes until the rice is tender.
Serve with yoghurt mixed with freshly chopped coriander.
This can be frozen for those lazy cold long winter nights when u dont feel like cooking.
Comments