Spiced vegetable biryani

Spiced vegetable biryani

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(76 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 (97)

suzyjenner's picture
5

Absolutely fantastic! Cooked exactly as per the recipe and this went down a treat with everyone.

loopyleah's picture

Tried this last night - absolutely gorgeous thanks!

galwaygirly's picture
5

Made this at the weekend and it was delicious. I followed the recipe exactly and everything was as it should be in the time recommended. I can't wait to make it again!

naomibrook21's picture
5

My flatmate said he smelt it from the hallway and came in immediately asking what the delicious smell was! a total winner and i didnt even put in the nuts, lemon or sweet potato!

iscamaid's picture
2

Perhaps I missed the point with this one, or cooked it incorrectly. Following revious reviews I added more stock and doubled the cooking time. My vegtables were mushy and rice undercooked. It was ok, but nothing special. Not one I am going to cook again.

jenniebibs's picture
5

Really tasty and easy and hardly any washing up! Used packet of mixed precut veg from supermarket to make it into a real ready meal. Didn't have curry paste to hand so used mild curry powder and added in a chopped garlic clove and a good dollop of tom puree. Tasted fab. Will definitely make again and again.

sharrie's picture
5

Really nice and tasty dish. May try different veg next time. Easy and quick, rice was cooked well but I also added extra stock.

fraoch13's picture

Found this very easy to make and cook, I used frozen mixed veg cauli, broccoli and carrots along with sweet pots and beans.
The only complaint was there was not enough and my sons were looking for seconds !!
The next time I make it will use 750g of rice and and adjust the stock may add prawns.
Also will make the raita and serve with nan/poppadoms and chutney.
Just loved how easy it was to make and there were no complaints other than there were no seconds oh the joys of sons who play rugby and love food !!!!!
Look forward to more recipes from Silvna please.

cathampshire's picture
5

This veggie biryani is a favourite with us and friends! We always make far too much so we can have it for lunch the next day (when it tastes just as good).

stormyraincloud's picture
5

This was delicious, very authentic and professional tasting. My 13 year old son made it and got a 9 out of 10 and that was being stingy :o)
Would definitely add some chicken next time though or quorn pieces.
It was so easy, I've been put off biryani in the past because it was such a hassle and the rice usually stuck to the bottom of the pan but this was simple and hassle free.
Will definitely be making again.

tarhonya's picture
5

Used butternut squash instead of sweet potatoes and brown basmati rice so I had to add a bit more liquid and cooked it longer too. Husband didnt look for meat amongst the vegetables this time. Really tasty, even my toddler loved it with a dollop of natural yoghurt on the top.

glennoconnell1972's picture

Really impressed with this recipe, very quick and easy to make. I made it to share with friends at work. One thing I had to adjust was to use about 200mls more stock than the recipe said because initially the rice was uncooked in parts.
But can highly recommend it!

lizzafezza's picture
5

I have made this several times and each time was great. It's great on it's own or to have as part of an indian meal with a meat curry when we have friends over. It's also good reheated the next day for lunch with some raita.

trenethick's picture
5

I cooked this for supper and my family thought it was delicious.It cooked beautifully and I kept the veggies bigger as suggested by a reviewer.I have another favourite recipe by Silvana Franco called Cheese and Bacon Stuffed Pasta Shells(she demonstrated it on This Morning) and this recipe is just as good.She certainly knows how make simple ingredients taste great.

onlysall's picture
5

DELICIOUS!!
I made mine with long grain brown rice, added a teeny bit extra liquid and cooked it for around 30 mins extra (sorry-i never time anything!).
I cut the veg slightly larger and i guess they were still slightly over, but still delicious. Can't stop picking at it!

heatherbelle's picture
5

Love this recipe to bits! It is easy, tasty and makes a lot. With the addition of a yoghurt raita and nan or similar it is also good to serve when friends come for dinner.

mumlig's picture

Brilliant recipe!! Made a curry sauce to go with it - yummy!!!

penzies's picture
5

Had this tonight. Used peas instead of the green beans and really enjoyed it. Will make this again.

mastercheat's picture

I tried this last night, expected it to be relatively easy but I also had trouble with getting the rice to cook. By the time it was the vegetables were quite mushy. Might try it on the hob next time.

alicjohnston's picture

A real winner!! An easy healthy filling family supper, a favourite with my three boys! 5*

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