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)

juliejane's picture
5

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
2

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
5

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

lb02252's picture
5

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!

reebersboo's picture

Fantastic, delicious. Even with the recipe halved i had loads left over and so gave it to the inlaws next day for an informal lunch...everyone raved about it. Simple, lovely and will be making again. Kind of like the fact that it would be easy to alter according to what veggies you have available. I added Quorn too, to make a slightly more substantial main dish.

43sazzie's picture

lovely and can vary to own taste.
Easy to make smells great and feeds a small army.

laila59's picture

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

castlerock's picture
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
5

Absolutely so so easy and really really tasty!

nuffinbuttrouble's picture
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
5

This is lovely. A favourite in our house!

nzjessharrison's picture
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.

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