BIryani dishes are not only found in India. Here green and yellow zucchinis, pumpkin
and eggplant join with my Cape Malay Curry blend and Basmati rice, to make a
flavoursome one pot meal for all the family.
1 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp grated ginger
2 heaped tsp Spice Fusion Cape Malay Curry blend
3-4 cups diced vegetables
(I used green and yellow zucchini, pumpkin and eggplant)
1 cup diced tomatoes (fresh or canned)
1 cup Basmati rice
About 3 cups water or stock
Heat oil and ghee in a heavy-based saucepan.
Cook onion, garlic and ginger until onion is starting to brown.
Add Cape Malay Curry blend and stir for 30 seconds.
Add vegetables, stir well and cook for a couple of minutes, before adding tomatoes
and about one cup of the water to just cover the vegetables.
Bring to the boil then turn the heat down and simmer for about 10 minutes or until vegetables
are half-cooked.
Add rice and about 2 cups water (roughly 1 cm above rice and vegetables).
Bring to the boil then cover with a lid and cook on very low heat for about 10 minutes or until
the rice has absorbed all of the liquid.
