Name: Veggie subzi biryani
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Indian
Ingredients: 400g basmati rice; 125ml sunflower oil; 4 large onions sliced; small knob of fresh root ginger finely grated to make 1 tsp; 1 garlic clove crushed; 225g tomatoes skinned and finely chopped; 1 tsp red chilli powder; 1 tsp ground turmeric; 1 cinnamon stick; 4 cardamom pods; 1 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp cloves; 4 star anise; 2 bay leaves; 250g Greek yogurt; 250g potatoes diced; 140g carrots diced; 140g frozen peas; small bunch coriander finely chopped

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Veggie subzi biryani

Veggie subzi biryani

John Torode

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

Plus soaking

A star rating of 3 out of 5.6 ratingsRate

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Just add chutneys, poppadums and Indian beer for an authentic curry night

Vegetarian

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Complete the dish

Showing items 1 to 3 of 3

Poppadums with lime & coriander dip

A star rating of 3.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

400g basmati rice
125ml sunflower oil
4 large onions

sliced
small knob of fresh root ginger

finely grated to make 1 tsp
1 garlic clove

crushed
225g tomatoes

skinned and finely chopped
1 tsp red chilli powder
1 tsp ground turmeric
1 cinnamon stick
4 cardamom pods
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
4 star anise
2 bay leaves
250g Greek yogurt
250g potatoes

diced
140g carrots

diced
140g frozen peas
small bunch coriander

finely chopped

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Nutrition: per serving

kcal562
fat24g
saturates5g
carbs79g
sugars12g
fibre6g
protein12g
salt0.14g

low

Method

step 1

Wash the rice thoroughly in cold, running water, then leave to soak in a bowlful of water for 1 hr. Once soaked, drain, then cook in plenty of boiling salted water for about 8 mins until 90 per cent cooked. Drain again and set aside.
step 2

Heat the oil in a large pan, add the onions and fry until golden brown. Lift out half the onions with a slotted spoon and set aside. Continue frying the rest of the onions at a high heat until really crisp, then lift these out with a slotted spoon. Drain on kitchen paper, sprinkle with a little salt and set aside until ready to serve.
step 3

Return the first reserved batch of onions to the pan. Fry with the ginger and garlic for 1 min, then stir in the tomatoes, all the spices, the bay, yogurt and some salt. Cook for a few mins until the oil separates out, then add the potatoes and carrots with 400ml water. Gently cook for 20-30 mins or until the veg are almost cooked and saucy (splash in more water if the sauce gets too thick). Turn off the heat and stir in the peas.
step 4

Spread half the cooked rice over the bottom of a large casserole dish. Spread the saucy vegetables on top, sprinkle with the chopped coriander, then evenly cover with the remaining rice. Dampen a clean, thick tea towel, lay it over the casserole and put on the lid. Set it over a very low heat and cook for about 30 mins. Spoon into a large shallow dish to serve, gently mixing the vegetables and rice as you go, then scatter over the crispy onions.

Recipe from Good Food magazine, March 2010

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A star rating of 3 out of 5.6 ratings

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