Gwinganna biryani

Gwinganna biryani

3.8 58 ratings

Prep. 20 min

Total 25 h 20 min

4 portions

Ingredients

dried adzuki beans (see Tips)
50 g
dried chickpeas
50 g
water plus extra to soak
1400 g
brown basmati rice
200 g
sweet potato cut into pieces (1 cm)
100 g
pumpkin peeled (see Tips), cut into pieces (1 cm)
100 g
cauliflower florets
60 g
carrot cut into pieces (1 cm)
1
green beans trimmed and cut into pieces
60 g
zucchini trimmed and cut into pieces (1 cm)
1
medium onion (approx. 100 g), cut into quarters
1
garlic cloves
2
fresh long red chilli trimmed and cut into halves
1
fresh ginger
25 g
coconut oil
45 g
ground turmeric
2 tsp
cumin seeds
2 tsp
coriander seeds
2 tsp
fenugreek seeds
1 tsp
mustard seeds
1 tsp
Vegetable stock paste (see Tips)
3 tsp
freshly squeezed lemon juice to serve
sultanas to serve
1 tbsp
roasted cashews to serve
1 tbsp
fresh coriander leaves only, roughly chopped, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 62.6 mg

Protein 13 g

Calories 1994 kJ / 476.6 kcal

Fat 15.6 g

Fibre 9.3 g

Saturated Fat 10.5 g

Carbohydrates 74.2 g

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