Soy Glazed Vegetable Biryani
- Not too tricky
- 1:00 h
- 20 ingredients
Here at BOSH! HQ we LOVE a twist on a classic and if you’re running out of #Veganuary recipes then we have a banger for you with this amazing Kikkoman Soy-Glazed Vegetable Biryani! Packed with colourful peppers and plump peas, which are sautéed to perfection in Kikkoman soy sauce it's then topped with incredible soy-glazed aubergines and is a real mid-week favourite!
Serves: 6
Ingredients
For the Glazed Aubergine
- 3 aubergines
- 2 cloves of garlic
- 3 inches of ginger
- 4 tbsp Kikkoman soy sauce
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- vegetable oil for frying
For the Biryani
- 300g basmati rice
- 2 large white onions
- 2 green chillis
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 100g peas
- 2 vegetable stock cube
To Serve
- 15g fresh coriander
- 1 lime
Before you start
Microplane | Large mixing bowl | Large, frying pan with a matching lid
Step 1
Marinate the aubergine
- Peel and grate the garlic and ginger and add to a ramekin with the soy sauce, agave syrup and apple cider vinegar
- Trim the top and bottom of the aubergine and cut longways into 1cm thick wedges. Place the aubergine in a large bowl, pour over the marinade and allow to marinade for at least 10 minutes
Ingredients
- 3 aubergines
- 2 cloves of garlic
- 3 inches of ginger
- 4 tbsp Kikkoman soy sauce
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
Step 2
Whilst the aubergine marinades
- Rinse the rice under cold running water until the water runs clear
- Peel and finely slice the onions
- De-seed and finely chop the green chillis
Ingredients
- 300g basmati rice
- 2 large white onions
- 2 green chillis
Step 3
Cook the aubergine
- Drain the aubergine from the marinade, reserving the liquid
- Heat a large frying pan over medium to high heat and add enough oil to coat the bottom. Once hot, arrange the aubergine in a single layer in the pan and fry for 4-5 minutes on each side until golden brown. You may need to do this in batches
Ingredients
- vegetable oil for frying
Step 4
For the biriyani
- Boil the kettle
- Warm the oil in the pan over a medium heat, add the onion to the pan with a pinch of salt and stir to combine. Saute for about 6 minutes, stirring occasionally to prevent catching. Then add the chopped green chilli, star anise, cinnamon stick, bay leaves, cumin seeds, ground coriander and turmeric. Stir to combine and fry for 2-3 minutes, adding more oil if the onions seem dry. Stir through the rinsed rice, peas and the stock cubes. Pour in 1 litre of boiling water. Arrange the aubergine wedges in a fan pattern and cover with the lid. Boil for 2 minutes, then turn the heat down and simmer for 20-30 minutes until the grains of rice are cooked through
Ingredients
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 100g peas
- 2 vegetable stock cube
Step 5
Finish the dish
- Uncover the biryani and fluff the grains of rice with a fork. Squeeze over the juice of a lime and sprinkle with chopped coriander if you’d like
Ingredients
- 15g fresh coriander
- 1 lime