Vegetable vegan biriyani with carrot salad

Vegetable vegan biriyani with carrot salad

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(5 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 8
A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal424
  • fat13g
  • saturates2g
  • carbs60g
  • sugars9g
  • fibre7g
  • protein14g
  • salt0.2g
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Ingredients

  • 400g basmati rice
  • pinch saffron threads (optional)
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 tbsp vegetable oil
  • 1 cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 potato, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g red lentil
  • 100g French bean, trimmed and cut in half
  • handful curry leaves
  • 2 handfuls frozen pea
  • small bunch coriander
  • 50g roasted cashew nuts, roughly chopped
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • poppadoms and naan bread, to serve

For the paste

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 garlic clove
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 small green chilli

For the carrot salad

  • 4 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • pinch of golden caster sugar
  • squeeze lemon juice
  • handful cashew nuts, roughly chopped
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • handful coriander leaves, roughly chopped
  • thumb-sized piece ginger, shredded into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin seed, toasted

Method

  1. Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.

  2. To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.

  3. For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.

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Comments (2)

elless23's picture
1.25

This is exactly the type of recipe that gives vegans a bad rep - bland and boring. This needed so much more flavour, not hotness, unless you like a hot curry, but just way more spices. The carrot accompaniment was good. I also think the rice quantity is much too high. If I made this again I would have to play with the spice quantities, or maybe just find a better biriyani recipe....

Continental's picture

Wonderfful dish. Recipe was easy to follow. Also nice with chutney.

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