Spiced vegetable biryani

Spiced vegetable biryani

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(75 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

    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 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

    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

    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

    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

    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 (97)

57406112's picture
5

Delicious, will definitely make this again. So easy, so tasty & so healthy. Made today for vegetarian friends - they loved it - for meat / fish eater will follow previous recommendation of adding prawns while roasting vegetables – may also consider using chicken.

krjsheerin's picture
5

Have cooked this a few times now and love it. I also add chicken and vary the veg depending on whats in the cupboard, comes out brilliant every time. This recipe is a keeper.

gem_cj's picture
4

Lovely receipe, have done a few times now and can add spices to suit each time.
Lovely flavours!

lorablue's picture
1

In one hour all the ingredients were absolutely uncooked. Will hardly make it again.

carrieh2's picture

Has anyone cooked this in a slow cooker, please?

azzarazza's picture
1

A bit mushy and tasteless.

ang_hee's picture
5

I made this recipe last week. It turned out lovely and was easy to put together. It keeps well too as we've been nibbling on it all week.

gorbachov's picture
5

Try any veg you like, I used green pepper, mushroom, carrot, potato, sweet potato, onion. Frozen peas added for last 5 mins. Didn't have coriander or cashews, still delicious. Will try again as suggested soon. Made 1/2 quantity but enough for at least 4.

jane2102's picture

DO NOT MAKE THIS WITH BROWN/WHOLGRAIN RICE
I have found out tonite that my brown rice (I just like it!) does not cook in the oven - I thoughtI could just cook the rice for a bit longer but no - I have had to seperate the dish and cook the rice on the stove. Then mix back together - I am so starving now......

jeanscales's picture
1

I think the amount of rice stated in this recipe is far too much. It meant you couldn't really taste the cauliflower and sweet potato. Everything else would probably need adjusting but I think it may be worth experimenting with. We had 3 portions and I must have 8 large portions left.

bert10mcwert63's picture

Can anyone please tell me how much stock to use. I want to make this recipe but it just states 1 then a dash and I am not sure if this is a litre or not.
thank you

monochromic's picture
5

Brilliant recipe, very tasty indeed. I substituted one of the sweet potatoes with half a butternut squash and it was wonderful. My meat-loving other half even raved about how good it was.

mandykeen2006's picture
1

Spent quite a bit longer on cooking this dish but the rice was still only half cooked. Very frustrated. Followed the recipe word by word which also means there are enough for another 3 dinners while there are only two of us! The flavour was good but don't think I'd attempt to have another go very soon.

barbaradaniel60's picture
5

Brilliant recipe great for feeding a crowd and so easy to make

littlemissmaccas's picture
5

I have made this so many times now and it turns out lovely everytime. I normally stick to the recipe, sometimes change the vegetables depending what I have in. So many people have asked for the recipe and my partner will only have this and will not go for an Indian take away any more.

alexevans1's picture
4

We were missing quite a few of the ingredients (green beans, saffron, mustard seeds, red chilli....!) but it turned out quite nicely. Would be very nice if we had all the ingredients in. The lemon and coriander sprinkled over at the end gave a lovely flavour. Will definetely try this again. We also had no problems with the rice - it was perfectly cooked.

chedges's picture
4

I halved the ingredients to make for 2 people and there was enough for three. I found a bit too spicy using rogan josh curry paste so next time will add less chilli.

Also cooked as instructed but in a le cresuet casserole dish (had no foil). I had to add a little more hot water and cook for a further 10mins but it was delicious.

dangermish's picture
5

fabulous, have made this a few times now and changed the veg to whatever i have in

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