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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Coolkitten's picture
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Did not use vegetable stock used water instead; used chilli powder instead of chillies; did not use mustard seeds; used some tomatoes; used madras curry powder instead of curry paste; used sona masoori rice instead of basmati; mixed finely chopped coriander leaves into rice just before the last thirty minutes in the oven; gives a fantastic aroma;used onion raita instead of the cucumber raita ; came out amazingly well; thank you very much for the recipe!!

chesty's picture
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I think I used this recipe for the technique, rather than ingredients. Made this with brown rice - took an hour to cook, I found the stock level was perfect. Really enjoyed this dish, and I think we'll be enjoying it for a few days to come, there is so much of it! I used new potatoes, carrots, onion and cauliflower. I would put peas or green beans in next time, for colour more than anything. I also used curry powder, rather than paste. Served it with a jar of curry sauce that I filled out with chick peas and green lentils (canned) Definitely a dish I'll make again. A small amount of prep, for a lot of food.

jessporter91's picture

Gorgeous! I forgot to lower it down to 190C/gas 5 but it didn't matter - just cooked the rice faster! Added green pepper as it needed using up. Also made the raita - love the crunch!

emmas29's picture
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Having read the previous comments I soaked the rice in cold water for half an hour before cooking and that solved the issue of timing. I made it for 2 and used 125g of rice, which was enough for 3 in the end. I added a sliced red pepper to the vegetables and a handful each of frozen peas and sweetcorn 10 minutes before the end. Otherwise I stuck very closely to the original recipe and it was delicious! I will try it with chicken next time I think as it is much quicker and easier than my normal biryani recipe.

alisonpg's picture
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Absolutely scrumptious! Didn't have saffron and didn't miss it. Getting a tight seal with the foil is key to having evenly cooked rice. Looking forward to making this again.

jkpaul's picture

I made this for the family recently and was surprised how easy it was - I usually use stir in sauces for curry but I'll make this again. The only slight issue was that it was too spicy for the kids - I'd anticipated this and used Biryani paste instead of Madras, but it was still on the hot side, even for the adults, so we stirred a little coconut milk in as it was served - this helps!

bettybugg's picture

I made this in the oven in a large cast iron pan- I omitted the saffron and coriander leaves. It turned out well- I didn't have problems with it taking that too long to cook (40 mins, rather than 30 in recipe), but I do have a well fitting lid for the pan, which probably helps. It makes quite a lot, but that's a good thing, as it can be frozen to feed us at a later date!

louisewinder's picture

4 stars. I made this after work tonight for the first time. So easy to make and was delicous ; a really tasty and moist Biriyani. My friend doest like sweet potatoes but loved this.
To those that had issues cooking it was probably due to a poor seal of foil around the edges.

jenclews's picture
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I cooked this on the hob and reduced the amount of rice after reading the previous comments - the rice was cooked but vegetables were a bit overdone for my taste. It makes an enormous amount! There are better biryani recipes out there and I probably won't cook this again.

veronica_nelson10's picture
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Oops - forgot to rate it! Delish and easy :)

veronica_nelson10's picture
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Delicious and easy :)

rachsweets's picture
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Really tasty and once the prep's done, the oven does all the work :-) have made this twice now - once on its own and second time with some sliced chicken. Yum :-)

caroljefferson's picture
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made this with a few alterations, broccoli instead of cauli, omitted green beans, walnuts instead of cashews, on hob instead of oven, simple, quick and delicious!!

caroljefferson's picture
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Just making this with a few alterations, broccoli instead of cauli, no green beans as I dont have any and walnuts instead of cashews, am making on the hob to save heating oven in le creuset pan, its coming along nicely!

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

loopyfilms's picture

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 :)

hugorune's picture
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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.

mleociak's picture
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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!

missburns's picture
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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.

clairehughes079's picture
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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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