Spiced vegetable biryani

Spiced vegetable biryani

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(69 ratings)

By

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Cooking time

Takes 50 minutes - 1 hour

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
494
protein
14g
carbs
89g
fat
12g
saturates
1g
fibre
5g
sugar
0g
salt
0.99g

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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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.

Recipe from Good Food magazine, January 2003

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Comments

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sharrie's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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*

juliejane's picture
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A real hit in my family! We all loved it! I was a bit worried after reading one of the comments above that the rice wouldnt cook, but all went to plan. Lovely!

jgpb1986's picture

Made this for my flatmates the other day, im not bad in the kitchen but this was more work than I though it was going to be, it took a bit longer cooking time and had to add the last bit of stock in stages, I think that was due to the bowl I was using though. But when it was done it was amazing, it went down well with the whole house and litrally fed all 5 of us, I served it with popadoms and dip and naan bread.

mnbvcxz's picture
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Funny everyone else seems to have loved this. But I just could not get it to cook. No matter how hot I got it the rice just stayed uncooked. I assume its meant to steam under the tinfoil but either the tinfoil kept the heat out or something. We ended up eating supper about an hour late which was a pain. It eventually tasted ok but nothing special just rice with curry flavour. Would not attempt again a right pain.

notmum's picture
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Really tasty vegetarian meal full of flavour and great for vegans too! I will definitely be making this again.

lb02252's picture
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I made this for the first time for a dinner party & it turned out beautifully. I added king prawns when I was roasting the veg & it turned out great. I also made the raita recipe attached & it was delicious too. Will definitely make again & would strongly recommend.

pollymg's picture

Really enjoyed this dish. Sooooo easy to make and really tasty. It took longer to fully cook through in the oven and it made loads. Kids ate it too! Will make again, YUM!

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