Spiced vegetable biryani

Recipe uploaded by

Silvana Franco

30 ratings

Recipe by Silvana Franco

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1. Video tutorial: Making stock

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.

Making your own raita

You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to taste.

494 kcalories, protein 14g, carbohydrate 89g, fat 12 g, saturated fat 1g, fibre 5g, salt 0.99 g

'I don't normally try Indian-type dishes, but this was lovely and I'd cook it again. It had an authentic Indian taste, smelt delicious and there was little washing up.'

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Results 41-45

• dangermish

  07 October 2009

  dangermish rated and commented on this recipe

  

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

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• Caroline

  11 October 2009

  Caroline rated and commented on this recipe

  

  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.

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• Al

  23 October 2009

  Al rated and commented on this recipe

  

  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.

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• Miss G

  27 October 2009

  Miss G rated and commented on this recipe

  

  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.

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• barbara1

  22 November 2009

  barbara1 rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

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

494 kcalories, protein 14g, carbohydrate 89g, fat 12 g, saturated fat 1g, fibre 5g, salt 0.99 g

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