Spiced vegetable biryani
This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot
35
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 50 minutes - 1 hour
Vegetarian
- 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.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- 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.
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.
494 kcalories, protein 14g, carbohydrate 89g, fat 12 g, saturated fat 1g, fibre 5g, salt 0.99 g
Recipe from Good Food magazine, January 2003.
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http://www.bbcgoodfood.com/recipes/1397/
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Ingredients
- 2 tbsp vegetable oil
- 1 small cauliflower , broken into small florets
- 2 large sweet potatoes , peeled and cubed
- 1 large 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 seeds (black or white)
- 500g basmati rice
- 140g trimmed green beans , halved
- 2 lemons , juice only
- a handful of fresh coriander leaves
- 50g packet salted roasted cashew nuts
- poppadoms and raita, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Takes 50 minutes - 1 hour
Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 1 small cauliflower , broken into small florets
- 2 large sweet potatoes , peeled and cubed
- 1 large 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 seeds (black or white)
- 500g basmati rice
- 140g trimmed green beans , halved
- 2 lemons , juice only
- a handful of fresh coriander leaves
- 50g packet salted roasted cashew nuts
- poppadoms and raita, to serve
494 kcalories, protein 14g, carbohydrate 89g, fat 12 g, saturated fat 1g, fibre 5g, salt 0.99 g
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