Easy veggie biriyani

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Good Food

16 ratings

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1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
2. Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
3. Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

PER SERVING

305 kcalories, protein 9g, carbohydrate 57g, fat 6 g, saturated fat 0g, fibre 2g, salt 1.42 g

'We loved the simplicity of this, the colour of the rice against the vegetables was outstanding and there was no washing up.'

Latest comments and suggestions

Results 1-20

• Taz

  06 November 2007

  Taz rated and commented on this recipe

  

  Filling, but a bit plain on it's own- it would be much better as a side dish. Also, I had to cook it for an extra 5 mins as the rice was still very crunchy after the recommended cooking and leaving time.

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• SarahHarding

  07 November 2007

  SarahHarding rated and commented on this recipe

  

  This would also make a lovely side dish

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• Karen

  09 November 2007

  Karen commented on this recipe

  I made this recipe as I was in a hurry and was delighted with not only the flavour, and texture but the simplicity of it. I have used it many times since! Delicious!

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• Karen

  09 November 2007

  Karen rated this recipe

  

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• ange

  14 November 2007

  ange rated and commented on this recipe

  

  perfect side dish to any curry

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• westie

  24 January 2008

  westie rated and commented on this recipe

  

  very quick, I could'nt beleive how tasty it was. When it was cooked I added a sachet of creamed coconut and a little hot water . MMMM

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• TrishT

  07 February 2008

  TrishT rated and commented on this recipe

  

  This dish is one which we've made over and over when we don't feel like spending a lot of time cooking. Really tasty and very easy. We added a bit of cumin and some chilli flakes to it to spice it up. We also had to leave it for an extra 5 mins cook time above what it was recommending.

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• jennid

  13 March 2008

  jennid rated and commented on this recipe

  

  I have a 900 watt microwave and needed to cook on High for 17 mins and to let stand for 5 mins for all the liquid to be absorbed. I used Patak's Biryani Curry paste which gave a great taste with a bit of a kick.

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• SarahHarding

  31 March 2008

  SarahHarding commented on this recipe

  The ultimate compliment, an Indian friend has borrowed this and made it with her own spice paste. She loved it and makes it regularly

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• lotsie

  22 May 2008

  lotsie rated and commented on this recipe

  

  I cooked this in the pan adding onion and garlic and served it as a side dish. It left me with a lovely satisfying feeling after eating it.

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• Matt

  25 August 2008

  Matt rated and commented on this recipe

  

  Very nice, enjoyable if you like a sweet curry. Agree with comments that the cooking time needs increasing by a few minutes or so. Think could also work as a good side dish at a bbq or a buffet

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• rene_555

  07 October 2008

  rene_555 rated and commented on this recipe

  

  delicious. i love indian food, and a healthier form of biryani is a deffinate thumbs up from me! made many times since reading recipie. easy as anything. agree that rice needs cooking for longer than stated. i added some cumin and extra paste for spice. very yummy dish!

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• zoe

  18 October 2008

  zoe commented on this recipe

  yum yum and loved by my meat eating hubby also which is not easy!!

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• Dick

  17 November 2008

  Dick commented on this recipe

  First made it as recipe using half quantities to cater for two people. Liked it. Second time used half quantities but only 100 grms rice and added 1 medium onion, 20 button mushrooms, 2 tomatoes and 1 large yellow pepper. Also substituted 1 1/2 teaspoons curry powder mixed in with stock for curry paste. We thought this improved taste and looked more colourful and interesting. This was a bit much for 2 people, would have served 3 easily.

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• MandyK

  02 February 2009

  MandyK rated and commented on this recipe

  

  Wonderful recipe - we will make this again and again

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• Aime

  08 April 2009

  Aime rated and commented on this recipe

  

  This recipe looks lovely and im going to try it tonight.

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• carol

  13 May 2009

  carol commented on this recipe

  Can anyone tell me where you get the special mixed frozen vegetables" as in the instructions? If just ordinary mixed frozen veg what ones are best? Thanks Carol

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• SG

  13 June 2009

  SG rated and commented on this recipe

  

  easy and tasty. i was skeptic at the beginning but it tasted so good

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• ELIZABETH

  06 September 2009

  ELIZABETH rated and commented on this recipe

  

  I used this as a side dish and wasn't sure what type of veg special frozen veg was so just used a mix of carrot , broccoli and cauliflower , which was great . I would make this dish again as it was quick, easy and only used i dish for cooking so less washing up

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• EllaMay

  27 October 2009

  EllaMay rated and commented on this recipe

  

  An amazing recipe. Easy and healthy but that doesn't compromise on the flavour. After reading everyone else's comments i left it in for about 16-17 minutes instead of the 12 stated. And i think it came out just right. I wasn't sure what the 'special' frozen vegetables were so just used what i had in the freezer a mix of peas, carrots, broccoli and cauliflower. I also used a gel like vegetable stock, but it was easiest enough just had to make sure i mixed it that little bit more.

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Ingredients

• 250g basmati rice
• 400g special mixed frozen vegetables
• a generous handful of raisins
• 1 vegetable stock cube
• 2 tbsp korma curry paste
• a generous handful of roasted salted cashew nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Vegetarian, Super healthy

Ingredients

• 250g basmati rice
• 400g special mixed frozen vegetables
• a generous handful of raisins
• 1 vegetable stock cube
• 2 tbsp korma curry paste
• a generous handful of roasted salted cashew nuts

PER SERVING

305 kcalories, protein 9g, carbohydrate 57g, fat 6 g, saturated fat 0g, fibre 2g, salt 1.42 g

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