Cheesy Vegetable Biryani By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
Ever tried Cheesy Vegetable Biryani? Chef Raphael King’ori Ndaiga always has some interesting recipes for you to try, and this week he has taken the vegetable biryani to another level by introducing halloumi cheese with it. Doesn’t it sound delicious? What are you waiting for, let’s get started!
Chef Raphael – Bringing The Culinary Experience To Your Home
CHEESY VEGETABLE BIRYANI
Time: 20 minutes
2 onions (sliced)
Ginger (minced) 1 tbsp
4 cloves garlic (minced)
2 tbsp curry powder
1 tsp turmeric powder
2 carrots (cut in cubes)
2 courgettes (cut in cubes)
1 small cauliflower head (cut in to small pieces)
1 cup coloured peppers (cut in cubes)
Salt to taste
250g halloumi cheese (diced)
Boiled Biryani Rice
Dhania small bunch and handful nuts for garnish (optional)
In a non-stick pot, fry the onion until it starts to brown evenly, then add the minced garlic and ginger and continue cooking until the garlic browns slightly.
Next, add the curry powder and turmeric (optional) stir and cook for 1 minute, taking care not to burn the spices.
Now, add the vegetables and cook for about 2 minutes while stirring, then finally add the mala and salt to taste.
In another pan, fry the halloumi cheese with a little oil, until it browns on all sides. Be careful as you cook, as you don’t want the cheese to stick together. Then add the browned cheese to the vegetables and allow to simmer for about 8 minutes, or until the vegetables are cooked through. Taste and adjust the seasoning, then turn off the heat. You should have a thick gravy left and can add more mala to make it light if need be.
Serve hot with plain Biryani rice & add chopped dhania and nuts (optional) to garnish.