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RECIPES - DEEP PAN
Vegetarian Biryani
Serves 4 Prep 10 minutes Cook 10 minutes
Ingredients
•
2 tablespoons vegetable oil
•
1 medium brown onion, chopped
•
3 cloves garlic, crushed
•
1 long red chilli, deseeded and
finely chopped
•
2 teaspoons ground cumin
•
1/2 teaspoon ground coriander
•
1 cinnamon stick
•
2 cups Basmati or long grain white rice
•
750ml vegetable stock
•
250g broccoli florets
•
200g green beans, trimmed
•
100g button mushrooms, sliced
•
1 red capsicum, deseeded and cut into 2cm
squares
•
Toasted almond flakes, to serve
•
Sliced spring onion, to serve
Chinese Beef Hot Pot with Sesame Five Spice Tofu
Serves 6 Prep 10 minutes + marinating time Cook 45 minutes
Ingredients
•
1kg chicken thigh fillets, quartered
•
4 cloves garlic, chopped
•
2 teaspoons ginger, finely chopped
•
1/2 cup Tikka Masala curry paste
•
170g natural yoghurt
•
40g butter
•
1 large onion, finely chopped
•
2 tablespoons tomato paste
•
400g can diced tomatoes
•
250ml cream
•
1/4 cup chopped coriander
•
Cooked basmati rice, to serve
Method
1.
Place the Deep Pan into your
Multifunction Pot; heat oil on medium.
2.
Add onion, garlic and chilli; cook for
3 minutes, or until onion is translucent.
3.
Add cumin, coriander, and cinnamon;
cook for 30 seconds, or until fragrant.
4.
Add rice and stir to coat.
5.
Add stock, broccoli, beans,
mushrooms and capsicum.
6.
Reduce to medium-low heat and cook
for 12 minutes, covered, or until rice
is tender.
7.
Let stand for 5 minutes.
8.
Serve with a sprinkle of almond flakes
and spring onion.
Method
1.
Add chicken, garlic, ginger,
curry paste and yoghurt to a bowl;
mix to combine.
2.
Cover and refrigerate for at least
90 minutes to marinate, or overnight if
time allows.
3.
Place the Deep Pan into your
Multifunction Pot; melt butter on medium-
high heat.
4.
Add onion and cook for 3-4 minutes, or
until softened.
5.
Add tomato paste, tomatoes,
cream and marinated chicken.
6.
Bring to a boil, then reduce to medium-
low heat; cover and simmer for 30
minutes, or until chicken
is tender.
7.
Stir through coriander and serve
with rice.
15
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