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Vegetable biryani

Vegetable biryani in a square serving dish

Vegetable biryani

Name: Vegetable biryani
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1small cauliflower broken into small florets; 2large sweet potatoes peeled and cubed; 1large onion sliced; 1l hot vegetable stock; 3 tbsp hot curry paste (Madras is good); 1 red chilli seeded and finely chopped; large pinch of saffron strands; 2 tsp mustard seed (black or white); 500g basmati rice; 140g trimmed green bean halved; 2 lemons juice only; a handful of fresh coriander leaves; 50g packet salted roasted cashew nuts; poppadums and raita, to serve (optional)

Silvana Franco

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Serves 6

Easy

Total time: 1 hr

Takes 50 minutes - 1 hour

A star rating of 4.3 out of 5.152 ratingsRate

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This fragrant vegetable and rice dish, full of fresh Indian-inspired flavours, is quick to make and cooks in a single pot. It's also vegan-friendly

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1small cauliflower

broken into small florets
2large sweet potatoes

peeled and cubed
1large onion

sliced
1l hot vegetable stock
3 tbsp hot curry paste

(Madras is good)
1 red chilli

seeded and finely chopped
large pinch of saffron

strands
2 tsp mustard seed

(black or white)
500g basmati rice
140g trimmed green bean

halved
2 lemons

juice only
a handful of fresh coriander

leaves
50g packet salted roasted cashew

nuts
poppadums

and raita, to serve (optional)

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Nutrition: per serving

kcal494
fat12g
saturates1g
carbs89g
sugars0g
fibre5g
protein14g
salt0.99g

low

Method

step 1

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
step 2

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
step 3

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita for the non-vegans.

RECIPE TIPS

MAKING YOUR OWN RAITA

You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to taste.

Recipe from Good Food magazine, January 2003

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A star rating of 4.3 out of 5.152 ratings

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