BlogVeggieMushroom and Pepper Biryani

Mushroom and Pepper Biryani

Mushroom and Pepper Biryani

Serves 4


350g long grain rice

2 tbsp vegetable oil

250g closed cup mushrooms, sliced

1 onion, finely chopped

1 garlic clove, crushed

1 red pepper, deseeded and chopped

125g fine green beans, chopped

1 tbsp medium curry powder

1 tsp cumin seeds

100g frozen peas

Salt and freshly ground black pepper

Chopped fresh coriander, to garnish


Cook the rice in a saucepan of lightly salted boiling water for 10-12 minutes, until tender.

Meanwhile, heat the vegetable oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic, pepper and green beans for 3-4 minutes, until softened. Add the curry powder and cumin seeds and stir for another minute, then add the frozen peas and cook for 1-2 minutes, stirring often.

Drain the rice thoroughly and add it to the frying pan or wok. Season and stir together. Pile onto warm serving plates and serve, sprinkled with chopped coriander.