Name: Vegetable vegan biriyani with carrot salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian
Ingredients: 400g basmati rice; pinch saffron threads (optional); 2 tbsp vegetable oil; 1 cauliflower cut into florets; 2 potatoes cut into chunks; 100g red lentil; 100g French bean trimmed and cut in half; handful curry leaves; 2 handfuls frozen peas; small bunch coriander; 50g roasted cashew nuts, roughly chopped; poppadums and naan bread, to serve; 1 large onion roughly chopped; large piece ginger roughly chopped; 5 garlic cloves; 2 tsp curry powder; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 small green chilli; 4 carrots; pinch of golden caster sugar; squeeze lemon juice; handful cashew nuts, roughly chopped; handful coriander leaves, roughly chopped; thumb-sized piece ginger shredded into matchsticks; 1 tsp cumin seed toasted

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Vegetable vegan biriyani with carrot salad

Vegetable vegan biriyani with carrot salad

Barney Desmazery

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Serves 8

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 3.6 out of 5.11 ratingsRate

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A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g basmati rice
pinch saffron

threads (optional)
2 tbsp vegetable oil
1 cauliflower

cut into florets
2 potatoes

cut into chunks
100g red lentil
100g French bean

trimmed and cut in half
handful curry leaves
2 handfuls frozen peas
small bunch coriander
50g roasted cashew

nuts, roughly chopped
poppadums

and naan bread, to serve

For the paste

1 large onion

roughly chopped
large piece ginger

roughly chopped
5 garlic cloves
2 tsp curry powder
1 tsp ground cumin
2 tbsp vegetable oil
1 small green chilli

For the carrot salad

4 carrots
pinch of golden caster sugar
squeeze lemon juice
handful cashew

nuts, roughly chopped
handful coriander

leaves, roughly chopped
thumb-sized piece ginger

shredded into matchsticks
1 tsp cumin seed

toasted

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Nutrition: per serving

kcal424

low
fat13g
saturates2g
carbs60g
sugars9g
fibre7g
protein14g
salt0.2g

low

Method

step 1

Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
step 2

To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.
step 3

For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.

Recipe from Good Food magazine, May 2013

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A star rating of 3.6 out of 5.11 ratings

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