Spiced vegetable biryani

Spiced vegetable biryani

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(78 ratings)

Takes 50 minutes - 1 hour

Easy

Serves 6
This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal494
  • fat12g
  • saturates1g
  • carbs89g
  • sugars0g
  • fibre5g
  • protein14g
  • salt0.99g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 small cauliflower, broken into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 large sweet potato, peeled and cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1l hot vegetable stock
  • 3 tbsp hot curry paste (Madras is good)
  • 1 red chilli, seeded and finely chopped
  • large pinch of saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 tsp mustard seed (black or white)
  • 500g basmati rice
  • 140g trimmed green bean, halved
  • 2 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a handful of fresh coriander leaves
  • 50g packet salted roasted cashew nuts
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • poppadoms and raita, to serve

Method

  1. 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.

  2. While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

  3. 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.

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Comments, questions and tips

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Carolina1955
2nd Feb, 2017
5.05
Great recipe and like others halved the quantities apart from the curry paste as we like it currified. Also added garlic and fresh ginger and some frozen mixed veg. Superb tasty recipe which made us go back for second helpings. Still have plenty left. I had to cook it for 1 hour probably because of the quantity. Give it a try you won't be disappointed.
Noah's Grandma
20th Dec, 2016
Tried this for the first time, it was really delicious. Cut down on the rice, as recommended, still loads for 4 people with plenty left over for tomorrow. I added some broccoli & peppers and used only half a chilli and a medium hot curry paste as anything too spicy gives my husband hiccoughs! I didn't pre cook the veg, just mixed everything together and popped in the oven for 1hr, came out perfectly. Served it with the red lentil and squash dhal. Will definitely do this one again.
ZT
3rd Jul, 2016
5.05
Very spicy and went down very well. You could make a vegetable curry sauce to go with but I thought it was great on it's own.
shagofta
18th May, 2016
3.8
recipe good if all followed. instead of all ingredients i used spring onions, potatoes, added peas too, for flavour added green chilly, chilly powder, corriander powder, jeera powder, curry powder and paprika. the taste was really good i served it with potatoe salad. the only thing was the amount of vegetable ws not enough evan though i used all the tin of green beans and whole cauli it did not go with 2 mugs of basmati rice so i would make only 1 mug. i like there to be atleast 1/3 vegetables to the rice but they were all mixed in and i could not see or find much of the veg. i did not oven cook i just stir fried the rice into the veg then added salt around the rice. wouldv been perfect if i used less rice and cooked the veg for jus 10 mins bfr adding in the rice.
djohnson99
20th Feb, 2016
Really nice biryani and very easy to make! I cooked it all for a little longer as the vegetables and rice were still a bit hard after 30mins. I made a curry sauce to go with it as I feared it might be dry, the sauce really topped the dish. Delicious!
Frances Claire
8th Dec, 2015
5.05
Delicious healthy recipe! I only used 420g of rice and replaced the curry paste with spices and it turned out great.
benry
12th Apr, 2015
Worked really well, but these are *very* generous servings. It says six but it would easily feed eight or more. I am hopeful it freezes...
rubot's picture
rubot
8th Nov, 2014
This turned out perfectly. I followed it pretty much to the letter with ingredients/times/amounts (bar the nuts and the saffron) and the rice cooked perfectly. Based on some comments I feared the rice wouldn't be cooked, but it was great.
Coolkitten
3rd Aug, 2014
5.05
Did not use vegetable stock used water instead; used chilli powder instead of chillies; did not use mustard seeds; used some tomatoes; used madras curry powder instead of curry paste; used sona masoori rice instead of basmati; mixed finely chopped coriander leaves into rice just before the last thirty minutes in the oven; gives a fantastic aroma;used onion raita instead of the cucumber raita ; came out amazingly well; thank you very much for the recipe!!
chesty
21st Jul, 2014
5.05
I think I used this recipe for the technique, rather than ingredients. Made this with brown rice - took an hour to cook, I found the stock level was perfect. Really enjoyed this dish, and I think we'll be enjoying it for a few days to come, there is so much of it! I used new potatoes, carrots, onion and cauliflower. I would put peas or green beans in next time, for colour more than anything. I also used curry powder, rather than paste. Served it with a jar of curry sauce that I filled out with chick peas and green lentils (canned) Definitely a dish I'll make again. A small amount of prep, for a lot of food.

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Bentleybird
13th Aug, 2016
Can this be frozen?
jek1
7th May, 2016
Having a hard time converting the recipe from grams to US metric units like cups, and ounces. Can you help please??
kurrykpop
5th May, 2015
Do you cook the rice before putting it into the oven?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there kurrykpop, the rice goes in raw and cooks in the stock in the oven. Hope this helps to clarify. Let us know how you get on if you decide to try this recipe. 
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