Fragrant vegetable & cashew biryani

Fragrant vegetable & cashew biryani

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(22 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins - 1 hr

Skill level

Moderately easy

Servings

Serves 8

A delicious vegetarian main dish or accompaniment to another curry, ideal for a curry buffet or spicy feast

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
469
protein
14g
carbs
67g
fat
18g
saturates
4g
fibre
4g
sugar
7g
salt
1.11g

Ingredients

  • 500g basmati rice
  • 2 large onions, halved and thinly sliced
  • 4 tbsp sunflower oil
  • thumb-size piece fresh root ginger, shredded
  • 65g sachet korma curry paste (we used Sharwood's)
  • 2 cinnamon sticks
  • 6 green cardamom pods
  • 3 star anise
  • 250g diced potatoes
  • 1 small cauliflower, cut into small florets
  • 250g Greek yogurt
  • 225g frozen peas
  • 2 good pinches saffron
  • ½ tsp rosewater
  • butter, for greasing
  • 100g roasted, salted cashews nuts

For the garnish

  • 2 onions, halved and very thinly sliced
  • 3 tbsp sunflower oil
  • good handful coriander

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Method

  1. Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.
  2. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.
  3. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.
  4. Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it’s ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Recipe from Good Food magazine, January 2008

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Comments

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navazc's picture

I really love this dish - made it for a lunch party and had it all ready the night before. All I had to do on the day was chuck it in the oven. It tasted lovely but I would make sure that the potatoes are cooked quite well before putting in the ovenproof dish. Also it took a good 20 mins longer to cook.

lizzafezza's picture
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Really tasty, even my 12 month old loved it - and easy to make. Would defo make again.

jenniferatkinson's picture

I had high hopes for this as I read the recipe and while cooking it, but it ended up being disappointingly bland - think there was too much rice...

andinewton's picture

I pre-prepped everything for this dish and found it incredibly easy to follow and make. The only problem I found (other than having a four hour power cut, the power came back on 15 minutes before I had to put the oven on!) was getting hold of rosewater but it really didn't detract anything. My husband and I loved the dish (accompanied it with the one pot mushroom and potato curry) and will definitely make it the next time we have company!

salima's picture
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Quite easy to make, very, very nice and healthy though I didn't have a big enough ovenproof dish for all that rice!

kalkie's picture
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A great recipe. Husband and I loved it and there was plenty of leftovers for lunches. I didn't have any rosewater so didn't use it, but didn't miss it either.

It is quite fiddly to make, but delicious and definitely worth it.

mssteel's picture
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Fragrance overkill...could do without the rosewater. I made this recipe using 300g of rice. I'm a big fan of biryani but this recipe simply does not work.

hobbychef's picture
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I thought this was great comfort food and not complicated: you just chuck everything into a dish and put it in the oven!

I didn't use chicken but lamb which was delish. I added a bit more curry paste, rose water & yoghurt to give it a bit more of a kick.

edeakin's picture
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I didn't like this. It was bland and really fiddly and time consuming to prepare. Also, its a fairly expensive recipe.

kaperkat's picture
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NO INGREDIENTS LIST AND REALLY YOU DO NOT NEED TO PRECOOK THE RICE - ADDS ONE EXTRA STEP, PARTICULARLY IF SOAKED

coops1's picture
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Nice dish, cooked it for a dinner party this weekend and everyone enjoyed it - however I did think it needed a bit more kick, but thats just my opinion, will definatly make it again.

nicola86's picture
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sich a flavoursome dish! every flavour was so subtle and complimented one another. great even as a veggie option on its own!

13eve72's picture
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I found there was far too much rice in this dish. It left it a bit tasteless.

notmum's picture
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lovely flavour, a long winded cooking method but really tasty.

sligachan's picture
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again really nice and easy, recommend for those fussy meat eaters who think vegetarian curries cannot compare

annie0176's picture
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This was absolutely delicious. Who needs meat???

sspink's picture
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This was fabulous, even though I had no cauliflower and I used pinenuts instead of cashews. It could be adapted easily depending what veg you have in.

abanner's picture
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Absolutely fantastic! Made it for a dinner party on New Year's Eve with the rest of the "Indian Buffet" in January's GF. It was a great success and have made it again since.

chhagger's picture
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Delicious and relatively easy to prepare and cook. My young children liked it too, as it was spicy without the heat.

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