Korma Vegetable Biryani with Raita

Korma Vegetable Biryani with Raita

ATTRIBUTES:  Vegetarian, lunch, dinner, side dish, healthy

PRODUCT USED: Saha Indian Korma Curry Base™

PREP TIME: 10-15 minutes COOK TIME: 40-45 minutes

SERVES: 6-8 (side dish) 4-6 (main)

Ingredients:

• 1/3 cup (80 ml) Saha Indian Korma Curry Base™, plus one tbsp (15 ml)
  
• 2 small onion, thinly sliced
• 1 tbsp (15 ml) fresh ginger, minced
• 2 small garlic cloves, minced
• 2 tbsp (30 ml) olive oil, divided
• 1 tbsp (15 ml) butter
• 2 cups (250 ml) basmati rice
• 1 cups (250 ml) sweet potato, peeled and cut in a large dice
• 1 cups (250 ml) cauliflower, cut into small florets
• 1 cup (250 ml) green beans, cut in two equal lengths
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) plain, Balkan style yogurt
• 2 tbsp (30 ml) cucumber, small dice
• 2 tbsp (30 ml) red onion, small dice 
  
• 1 tbsp (15 ml) lime juice
• 1/3 cup (80 ml) almonds, slivered and toasted
• 2 tbsp (30 ml) dried currants
• 1/2 cup (250 ml) cilantro, coarsely chopped

Directions:

1. 1. In a large sauce pan or dutch oven over medium heat, heat the butter and one tbsp of the oil until the butter melts and begins to foam. 
   2. Add the sliced onions, ginger and garlic and cook for 10-12 minutes, stirring occasionally until the onions are browned and softened. Transfer this mixture to a bowl and set aside.
   3. In the same pan, add the remaining tbsp of oil and bring to temperature over medium heat. Add the Saha Korma Curry Base and cook for 1-2 minutes, stirring frequently, until fragrant. Add the cauliflower, sweet potato, beans, rice, salt, currants and reserved onion mixture to the pan. Stir over medium heat for 1-2 minutes or until well combined.
      
   4. Turn heat to high and add 4 cups (1 L) of water and bring to a boil. Reduce the heat to low and cover the pan with a lid.
   5. Cook over low heat for a further 10-12 minutes, or until the rice and vegetables are tender.
   6. Keep covered and let sit for a further 10-12 minutes for the rice to absorb liquid.
   7. While the biryani is cooking, combine the yogurt, reserved tbsp of Saha Korma Curry Base, lime juice, cucumber and onion in a small bowl and mix well.
   8. remove the cover and fluff the mixture to separate rice grains. Divide evenly between plates or bowls and garnish with the toasted almonds and chopped cilantro. Drizzle with the raita yogurt mixture or serve on the side.