Kikkoman-Aubergine-Biriyani-4-min.jpg

Soy Glazed Vegetable Biryani

  • Not too tricky
  • 1:00 h
  • 20 ingredients

Here at BOSH! HQ we LOVE a twist on a classic and if you’re running out of #Veganuary recipes then we have a banger for you with this amazing Kikkoman Soy-Glazed Vegetable Biryani! Packed with colourful peppers and plump peas, which are sautéed to perfection in Kikkoman soy sauce it's then topped with incredible soy-glazed aubergines and is a real mid-week favourite!

Serves: 6

Ingredients

For the Glazed Aubergine

  • 3 aubergines
  • 2 cloves of garlic
  • 3 inches of ginger
  • 4 tbsp Kikkoman soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp apple cider vinegar
  • vegetable oil for frying

For the Biryani

  • 300g basmati rice
  • 2 large white onions
  • 2 green chillis
  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp turmeric powder
  • 100g peas
  • 2 vegetable stock cube

To Serve

  • 15g fresh coriander
  • 1 lime

Before you start

Microplane | Large mixing bowl | Large, frying pan with a matching lid

Step 1

Marinate the aubergine

  • Peel and grate the garlic and ginger and add to a ramekin with the soy sauce, agave  syrup and apple cider vinegar
  • Trim the top and bottom of the aubergine and cut longways into 1cm thick wedges. Place the aubergine in a large bowl, pour over the marinade and allow to marinade for at least 10 minutes

Ingredients

  • 3 aubergines
  • 2 cloves of garlic
  • 3 inches of ginger
  • 4 tbsp Kikkoman soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp apple cider vinegar

Step 2

Whilst the aubergine marinades

  • Rinse the rice under cold running water until the water runs clear
  • Peel and finely slice the onions
  • De-seed and finely chop the green chillis

Ingredients

  • 300g basmati rice
  • 2 large white onions
  • 2 green chillis

Step 3

Cook the aubergine

  • Drain the aubergine from the marinade, reserving the liquid
  • Heat a large frying pan over medium to high heat and add enough oil to coat the bottom. Once hot, arrange the aubergine in a single layer in the pan and fry for 4-5 minutes on each side until golden brown. You may need to do this in batches

Ingredients

  • vegetable oil for frying

Step 4

For the biriyani

  • Boil the kettle
  • Warm the oil in the pan over a medium heat, add the onion to the pan with a pinch of salt and stir to combine. Saute for about 6 minutes, stirring occasionally to prevent catching. Then add the chopped green chilli, star anise, cinnamon stick, bay leaves, cumin seeds, ground coriander and turmeric. Stir to combine and fry for 2-3 minutes, adding more oil if the onions seem dry. Stir through the rinsed rice, peas and the stock cubes. Pour in 1 litre of boiling water. Arrange the aubergine wedges in a fan pattern and cover with the lid. Boil for 2 minutes, then turn the heat down and simmer for 20-30 minutes until the grains of rice are cooked through

Ingredients

  • 2 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp turmeric powder
  • 100g peas
  • 2 vegetable stock cube

Step 5

Finish the dish

  • Uncover the biryani and fluff the grains of rice with a fork. Squeeze over the juice of a lime and sprinkle with chopped coriander if you’d like

Ingredients

  • 15g fresh coriander
  • 1 lime