Easy veggie biryani
- Good Food team
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Serves 4
Easy
Prep: 20 mins
A star rating of 4.2 out of 5.64 ratingsRate
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This tasty Indian-inspired dish is faster than a takeaway
Healthy
Vegetarian
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Spicy roots
A star rating of 4.8 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g basmati rice
-
400g special mixed frozen vegetables
-
a generous handful of raisins
-
1 vegetable stock
cube
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2 tbsp korma curry paste
-
a generous handful of roasted salted cashew
nuts
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Nutrition: per serving
-
kcal305
-
fat6g
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saturates0g
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carbs57g
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sugars0g
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fibre2g
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protein9g
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salt1.42g
low
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Method
-
step 1
Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
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step 2
Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.
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step 3
Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.
Recipe from Good Food magazine, May 2002
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A star rating of 4.2 out of 5.64 ratings
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