Gwinganna Biryani

Ingredients

• 50 g dried adzuki beans (soaked for 24 hours)
• 50 g dried chickpeas (soaked for 24 hours)
• 1400 g water (plus extra to soak)
• 200 g brown basmati rice
• 100 g sweet potato (cut into 1 cm pieces)
• 100 g pumpkin (peeled, cut into 1 cm pieces)
• 60 g cauliflower florets
• 1 carrot (cut into 1 cm pieces)
• 60 g green beans (trimmed and cut into pieces)
• 1 zucchini (trimmed and cut into 1 cm pieces)
• 1 medium onion (approx. 100 g, cut into quarters)
• 2 garlic cloves
• 1 fresh long red chilli (trimmed and cut into halves)
• 25 g fresh ginger
• 45 g coconut oil
• 2 tsp ground turmeric
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 3 tsp Vegetable stock paste
• lemon juice (freshly squeezed, to serve)
• 1 tbsp sultanas (to serve)
• 1 tbsp roasted cashews (to serve)
• fresh coriander (leaves only, roughly chopped, to garnish)

Steps

1. 1

   Place dried adzuki beans and dried chickpeas in a bowl and cover with water. Leave to soak for 24 hours.

2. 2

   Drain the soaked beans and chickpeas. Place them into the Thermomix simmering basket.

3. 3

   Add 1400 g water to the mixing bowl. Insert the simmering basket containing the beans and chickpeas.

4. 4

   Cook the beans and chickpeas for 20 minutes at Varoma temperature on Speed 2.

5. 5

   Add 200 g brown basmati rice to the simmering basket with the beans. Continue cooking for another 20 minutes at Varoma temperature on Speed 2.

6. 6

   Place the sweet potato, pumpkin, cauliflower, carrot, green beans, and zucchini into the Varoma dish and tray. Set the Varoma into position and cook for 15-20 minutes at Varoma temperature on Speed 2, or until the vegetables and rice are tender.

7. 7

   Remove the Varoma and simmering basket. Drain the rice and bean mixture and set aside in a large insulated serving bowl to keep warm.

8. 8

   Empty and dry the mixing bowl. Place the onion, garlic, chilli, and ginger into the mixing bowl and chop for 3 seconds on Speed 7. Scrape down the sides of the bowl.

9. 9

   Add 45 g coconut oil, 2 tsp turmeric, 2 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp fenugreek seeds, and 1 tsp mustard seeds. Sauté for 3 minutes at 120°C (or Varoma) on Speed 1.

10. 10

    Add 3 tsp vegetable stock paste and a small amount of water (approx. 50g) to create a sauce. Mix for 10 seconds on Speed 3.

11. 11

    Pour the spice mixture over the cooked rice, beans, and steamed vegetables. Gently toss to combine.

12. 12

    Serve the biryani drizzled with fresh lemon juice, topped with sultanas, roasted cashews, and fresh coriander.

Notes

Soaking the adzuki beans and chickpeas for 24 hours is essential for texture and digestibility. You can adjust the vegetable selection based on seasonality.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• biryani
• Thermomix
• healthy