Biryani-Infused Vegetable Rice by Chef Tuan Rizwan
The perfect dish for any season, this vegetable Biryani was created by Chef Tuan Rizwan and won 2nd place at the Yala Regional Competition. Try it out.
Ingredients
The Masala Sauce:
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Onions, sliced 500.0 g
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Curry leaves, coarsely chopped 5.0 springs
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Garlic, paste 20.0 g
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Ginger, paste 10.0 g
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Green chillies, chopped 10.0 g
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Pumpkin, chopped 200.0 g
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Coconut, cream 100.0 ml
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Vegetable oil 50.0 ml
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
![Knorr Biryani Mix [Sri Lanka Only] (24x500G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-biryani-mix-sri-lanka-only-24x500g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Biryani Mix [Sri Lanka Only] (24x500G)")
Preparing the Rice:
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Garlic, paste 80.0 g
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Ginger, paste 40.0 g
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Onion, diced 200.0 g
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Carrot, diced 100.0 g
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Green peppers, diced 100.0 g
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Yellow peppers, diced 200.0 g
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Red peppers, diced 200.0 g
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Cooked basmati rice, allow to cool 3.5 kg
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Vegetable oil 200.0 ml
Preparation
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The Masala Sauce:
- Heat oil and sauté onions, curry leaves then garlic and ginger to golden.
- Add all the remaining ingredients and simmer for 5 minutes.
- Blend and pure the sauce and adjust seasoning.
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Preparing the Rice:
- Heat the oil in a thick bottom pan or wok and add garlic and ginger paste and sauté well.
- Add onions, carrot, peppers and sauté for few more seconds.
- Add Knorr Tomato Pronto Sauce, Knorr Biryani Mix Seasoning Powder and reduce for few seconds.
- Stir in the rice with Knorr Chicken Seasoning Powder to taste and fry for another few seconds.
- Served on the masala cream and garnish with fried onions and curry leaves.
