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Recipes,Lunch,Veg Lunch,Dinner,Veg Dinner

Mar 18, 2013







Add a twist to your biryani recipe! Give it a Thai flavour! Want to know more? Stay tuned!


    1 cup of assorted boiled vegetables (broccoli, baby corn, french beans, carrots etc.)
    ¼ cup assorted bell peppers, cut into squares
    ¼ cup mushrooms, cut into chunks
    2 cups of vegetable stock
    2 spring onion whites, cut into chunks
    1 tbsp oil
    1 tbsp ginger, finely chopped
    1 tbsp garlic, finely chopped
    4-5 basil leaves
    1 stock of lemon grass, thinly sliced
    1 tbsp light soya sauce
    Pepper to taste
    1 tbsp red chilli paste
    Salt to taste
    1 vegetable stock cube
    2 tbsp cornstarch
    1 bowl of boiled rice, cooked with salt
    Handful of spring onion leaves


Heat a wok
Add oil once the wok is heated
Add the chopped ginger and garlic
Add little bit of the vegetable stock
Vegetable stock will extract the flavour of ginger and garlic
Add the mushrooms
Allow the mushrooms to shrink a little and leave some water
Once the water has evaporated, add the bell peppers
Fry the ingredients for a while
Once the bell peppers look brighter in color, add the onions
Add the basil leaves and lemon grass
Add the red chilli paste
Add the light soya sauce
Add pepper and salt
Add vegetable stock cubes
Stir the ingredients well
Add the vegetables next
Add in the vegetable stock
Add the corn starch mixed with water
As you keep stirring, the sauce will start turning translucent in color
Tip: Stir occasionally so that the sauce does not stick to the pan’s bottom
Once the mixture comes to a rapid boil, turn the flame off
Assembling the vegetables with rice:
Take a heat proof bowl
Layer the bottom of the bowl with rice
Layer the rice with a bit of the sauce
Sprinkle the mixture with spring onion leaves
Continue layering in the same order
Put the rice-vegetable sauce mix in the microwave for about 2-3 minutes
Ready to be served.

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