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By Michelle Noerianto

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

+ Ingredients

1 tablespoon vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, sliced
1 cinnamon stick
6 cardamom pods, bruised
1 1/2 teaspoons ground cumin
1/4 teaspoon chilli powder
2 cups basmati rice
3 cups vegetable stock
175g baby green beans, trimmed
1/4 medium (200g) cauliflower, cut into florets
100g button mushrooms, halved
1/2 cup fresh coriander leaves
2 tablespoons flaked almonds, toasted

1/4 cup low-fat yoghurt

+ Method

Step 1: Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.

Step 2: Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.

Step 3: Top biryani with coriander and almonds. Serve with yoghurt.

Serves 6

Photography by John Paul Urizar

Recipe thanks to