Recipes

Ingredients

• 3 star anise*

• 8 cardamon pods*

• 1 tsp fennel seeds

• 1 tsp turmeric

• 200g basmati rice

• 1 cup each fresh basil, coriander and mint

• 120g Vaalia Low Fat Natural Yoghurt

• 2 garlic cloves, crushed

• 2 tsp grated fresh ginger

• 1 green chilli seeded, thinly sliced

• Sea salt and ground pepper, to season

• Sunflower oil

• 1 cup fresh or frozen peas

• 1 cup peeled, diced pumpkin, roasted or steamed

• 1 cup button mushrooms, quartered

• 1 carrot, peeled, diced

• fennel seeds, to serve

  * available from supermarket herb and spice aisle

Directions

1. Fill a pan with water; add star anise, cardamom pods, fennel seeds and turmeric. Bring to the boil. Add rice and stir to combine. Cook for approx. 8 minutes or until tender. Drain and set aside.
2. Combine fresh basil, coriander and mint, Vaalia Low Fat Natural Yoghurt, garlic, ginger and chilli in a food processor to form a paste.  Season with salt and ground pepper. Set aside.
3. Heat a large frypan over medium heat and add a splash of sunflower oil.  Add peas, pumpkin, mushrooms and carrot to pan. Add cooked rice and yoghurt herb paste to vegetable mix and stir well. Cover pan and cook for 10 minutes.
4. Serve biryani as side dish or vegetarian main, sprinkle with fennel seeds.

*The activity of the three active cultures is depleted by cooking and heating