Spiced vegetable biryani

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• Mary Chappell

  06 August 2012

  Mary Chappell rated and commented on this recipe

  

  Delicious, scaled it down for 2 and used a lot less rice about 100g and 250 mls stock, made plenty, also had no saffron and used a pinch of turmeric. Will try it for veggie family members and may also add prawns too.

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• julia

  01 September 2012

  julia rated and commented on this recipe

  

  my rice didnt cook in time said, in act it took 2 hours to cook and i had to add load more liquid!

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• julia

  01 September 2012

  julia commented on this recipe

  mine did not cook either, waited 2 hours and lots more stock added, still the rice was rock hard! in the end i had to put it in a saucepan with even more stock and cook it that way! very disappointed :(

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• claire

  05 October 2012

  claire rated and commented on this recipe

  

  Very tasty. I always have to reduce quantities as don't have a dish big enough (even a large casserole dish holds about half the quantity of rice). First time I cooked this I just covered it with tin foil and it took ages to cook. Think it really needs a good seal to cook within the given cooking times. Good with other veg especially peppers.

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• MissBurns

  05 January 2013

  MissBurns rated and commented on this recipe

  

  DO NOT WASTE YOUR TIME AND MONEY MAKING THIS DISH. I followed the recipe exactly and not only was the rice still hard after 40 minutes the whole thing tasted like all the ingredients just clashed! Awful! Why put a madras sauce in a dish and then add other ingredients like Saffron (which costs a fortune)!? VERY disappointing! My husband is now having to eat beans on toast instead but at least that tastes miles better than this terrible Biryani.

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• gosia

  03 February 2013

  gosia rated and commented on this recipe

  

  Great recipe! I do not how come the rice will not cook in 30-40 min. Mine was perfect. It is probably because of the oven...easy and very filling dish! Perfect with a simple sauce from yogurt, lemon, garlic and coriander mixed together!

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• hugorune

  20 March 2013

  hugorune rated and commented on this recipe

  

  First time I have made athing like this, and I have to say it was wonderful. So easy to make, plenty of flavours working through it and great portion sizes. Highly recommended. Thank you.

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• Nigel Smith

  26 March 2013

  Nigel Smith commented on this recipe

  Nice easy recipe which worked exactly as described. I used Turmeric instead of saffron and curry powder rather than paste. Makes enough for lunch tomorrow too. I'll try it with peppers and prawns next time :)

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• Jessie

  04 April 2013

  Jessie rated and commented on this recipe

  

  Served it as part of an Indian feast. My cauliflower-hating sons loved it and ate the lot.

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http://www.bbcgoodfood.com/recipes/1397/

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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

Takes 50 minutes - 1 hour

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 14.0g, carbohydrate 89.0g, fat 12.0 g, saturated fat 1.0g, fibre 5.0g, salt 0.99 g

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