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Vegetable biryani with green raita

Vegetable biryani with green raita in a bowl

Vegetable biryani with green raita

Name: Vegetable biryani with green raita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2 (easily doubled)
Ingredients: 100g wholemeal basmati rice; 2 tsp rapeseed oil; 1 large onion halved and sliced (200g); 2 carrots cut into small dice (160g); 200g cauliflower cut into bite-sized pieces; 2 tbsp medium curry powder; 1 cinnamon stick snapped in half; 1 tsp cumin seeds; 1 tbsp finely grated ginger; 3 large garlic cloves finely grated; 150g pot bio yogurt; 2 tsp vegetable bouillon powder; 25g roasted cashews (not salted); 160g frozen peas; handful of mint finely chopped; 2 handfuls of fresh coriander finely chopped

Sara Buenfeld

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Serves 2 (easily doubled)

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.8 ratingsRate

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Get four of your 5-a-day in this flavourful vegetable biryani. It's easily doubled, and you can add a halved green chilli if you like extra spice

Easily doubled

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

100g wholemeal basmati rice
2 tsp rapeseed oil
1 large onion

halved and sliced (200g)
2 carrots

cut into small dice (160g)
200g cauliflower

cut into bite-sized pieces
2 tbsp medium curry powder
1 cinnamon stick

snapped in half
1 tsp cumin seeds
1 tbsp finely grated ginger
3 large garlic cloves

finely grated
150g pot bio yogurt
2 tsp vegetable bouillon powder
25g roasted cashews

(not salted)
160g frozen peas
handful of mint

finely chopped
2 handfuls of fresh coriander

finely chopped

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Nutrition: Per serving

kcal559
fat16g
saturates4g
carbs73g
sugars24g
fibre17g
protein21g
salt1.2g

Method

step 1

Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
step 2

Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
step 3

Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen – you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.2 out of 5.8 ratings

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