Pakistani Vegetable Biryani

• 1/2 pkt (17 g) Pakistani spice 
• 200 g tin of chickpeas 
• 1 onion, chopped 
• 200 g sweet potatoes peeled and cubed 
• 200 g cooked beetroot, cubed 
• 1/2 cup frozen peas 
• 200 g natural yoghurt* 
• 1/2 - 1 cup of vegetable stock 
• 2 tbsp lemon juice 
• 2-3 cups of rice par cooked 

STEP 1

Sauté ½ onion, 5 min. Add spice, sauté 1 min.

STEP 2

Add sweet potatoes, yoghurt, beetroot, peas and chickpeas and stock. Simmer 10 min. 

STEP 3

Fry rest of the onion till crispy and golden. Set aside.

STEP 4

Spread par cooked rice on top of vegetables,sprinkle with onion, turn off heat and cover, 20 min. 

HOW TO SERVE

Season with lemon juice and garnish with fresh mint and coriander leaves. 

HINTS & TIPS

SIDES & CONDIMENTS

Add 2 tbsp of cashews and currants into the rice when cooking for extra texture and flavour. The best condiments are eggplant or tomato kasundi. 

SWAPS & ALTERNATIVES

Veggie combos: add 1 capsicum, and 200 g green beans for extra crunch. 

Alternative: use 200 g coconut milk instead of yoghurt*