Spiced vegetable biryani

Spiced vegetable biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(65 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
laila59's picture

This was a real hit. No one minds being vegetarian for this dish!

castlerock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent, really tasty and so easy to make

joanne214's picture

Fantastic family recipe, the kids love it too. Definately a favourite in our house.

marietait's picture

Not only is this delicious when fresh but it reheats perfectly from the fridge or the freezer.

mattbranton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely so so easy and really really tasty!

nuffinbuttrouble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This tasted so authentic and smelt beautiful. It was so nice that my husband didn't mind that it was vegetarian!

meme55's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is lovely. A favourite in our house!

nzjessharrison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love it. need i say more

orbvalley's picture

Delicious & easy! Excellent recipe that lives up to the taste team comments. Easy to add some shredded roast chicken or lamb for a more substantial meal.

Pages

Questions

Tips