Soy Glazed Vegetable Biryani
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
Ingredients
For the Glazed Aubergine
<item-todo-done>3 aubergines<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>3 inches of ginger<item-todo-done><item-todo-done>4 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>1 tbsp agave syrup<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the Biryani
<item-todo-done>300g basmati rice<item-todo-done><item-todo-done>2 large white onions<item-todo-done><item-todo-done>2 green chillis<item-todo-done><item-todo-done>2 star anise<item-todo-done><item-todo-done>1 cinnamon stick<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tbsp cumin seeds<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>100g peas<item-todo-done><item-todo-done>2 vegetable stock cube<item-todo-done>
To Serve
<item-todo-done>15g fresh coriander<item-todo-done><item-todo-done>1 lime<item-todo-done>
Before you start
Microplane | Large mixing bowl | Large, frying pan with a matching lid
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
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
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
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
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