Nadoosh
Mum
Veggie biryani recipe
A really easy but interesting 1-pot meal using mixed vegetables, chickpeas, rice and curry powder. Can be enjoyed by the rest of the family too – just serve it as is, rather than chopping up.
Age: 10 to 12 months
Prep: 10 mins
Cook: 25 mins
Portions: 4 (approx)
Ingredients
- ⅓ small onion, peeled (20g)
- ⅓ medium carrot, peeled (40g)
- 2 cauliflower florets (35g)
- 1 tsp vegetable oil
- ½ tsp curry powder
- 1 tbsp frozen peas (25g)
- 2 tbsp canned chickpeas, no added sugar or salt, drained (80g)
- 65g basmati rice
- 175ml water
Method
Chop up the onion and carrot, break the cauliflower into florets.
Heat the oil in a pan, add the curry powder and onion. Cook for a few minutes until the onion softens.
Add the carrot, peas, cauliflower, chickpeas and rice. Stir for 1 minute.
Pour over the water, simmer gently with the lid on for 15 to 20 minutes until the rice is tender and the vegetables are cooked. Allow to cool.
Chop or mince the biryani until it is smooth with soft lumps. Serve a quarter of it in a bowl.
Information:
Serve with cooked cauliflower florets as a finger food.
Family feedback
This veggie biryani was a hit for baby and the entire family! It took me less than 20 minutes to make and it was delish. You've got to try it!
Weaning tip
Give your baby sips of water with their meals - rather than sweet drinks which can cause tooth decay.
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