Devices & Accessories
Gwinganna biryani
Prep. 20min
Total 25 h 20min
4 portions
Ingredients
-
dried adzuki beans (see Tips)50 g
-
dried chickpeas50 g
-
water plus extra to soak1400 g
-
brown basmati rice200 g
-
sweet potato cut into pieces (1 cm)100 g
-
pumpkin peeled (see Tips), cut into pieces (1 cm)100 g
-
cauliflower florets60 g
-
carrot cut into pieces (1 cm)1
-
green beans trimmed and cut into pieces60 g
-
zucchini trimmed and cut into pieces (1 cm)1
-
medium onion (approx. 100 g), cut into quarters1
-
garlic cloves2
-
fresh long red chilli trimmed and cut into halves1
-
fresh ginger25 g
-
coconut oil45 g
-
ground turmeric2 tsp
-
cumin seeds2 tsp
-
coriander seeds2 tsp
-
fenugreek seeds1 tsp
-
mustard seeds1 tsp
-
Vegetable stock paste (see Tips)3 tsp
-
freshly squeezed lemon juice to serve
-
sultanas to serve1 tbsp
-
roasted cashews to serve1 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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Warm satay bowl
1 h 10min
No-waste veggie bolognese (TM6)
3 h
Vegetable Massaman curry
45min
Vegetarian sausage rolls with spelt pastry
1 h 40min
Meat-free mushroom lasagne
1 h 30min
Beetroot carpaccio (Thermomix® Cutter, using modes)
20min
Mushroom risotto
30min
Vegetable curry with cauliflower couscous
45min
Layered Thai green vegetable curry and rice
45min
Cauliflower hummus with green vegetables
1 h
Silverbeet and mushroom pasta (TM6)
30min
Sri Lankan red beef curry with rice
1 h 40min