Spiced vegetable biryani

Spiced vegetable biryani

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(80 ratings)

Takes 50 minutes - 1 hour

Easy

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

  • Vegetarian

Nutrition:

  • kcal494
  • fat12g
  • saturates1g
  • carbs89g
  • sugars0g
  • fibre5g
  • protein14g
  • salt0.99g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 small cauliflower, broken into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

  • 2 large sweet potatoes, peeled and cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

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

  • 1l hot vegetable stock
  • 3 tbsp hot curry paste (Madras is good)
  • 1 red chilli, seeded and finely chopped
  • large pinch of saffron strands
    Saffron

    Saffron

    sah-fron

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

  • 2 tsp mustard seed (black or white)
  • 500g basmati rice
  • 140g trimmed green bean, halved
  • 2 lemons, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a handful of fresh coriander leaves
  • 50g packet salted roasted cashew nuts
    Cashew

    Cashew

    ka-shoo

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

  • poppadums and raita, to serve

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.

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Comments, questions and tips

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jules201174
1st Sep, 2012
1.05
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 :(
jules201174
1st Sep, 2012
1.05
my rice didnt cook in time said, in act it took 2 hours to cook and i had to add load more liquid!
maryechappell
6th Aug, 2012
5.05
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.
amlawren
3rd Aug, 2012
5.05
Delicious! A favourite with friends and the Fiance! I'm going to make it again tonight, but substitute sweet potato for normal, and also add chicken.
dara1687
1st Mar, 2012
I also had the problem that the rice took forever to cook. The veg had turned to complete mush by the time it was done. But it still tasted good!
carolt64
31st Jan, 2012
This was a great success. It would have been even better if it had been accompianed by a vegetable sauce.
paulmurray62
13th Jan, 2012
Tried this for the first time....Excellent and easy Will make again
craicin
10th Jan, 2012
Really tasty and easy to do. No basmati so used brown rice which took longer to cook and needed a bit more stock. Very filling - half the recipe did two generous portions plus another to go in the freezer.
notmyname
7th Jan, 2012
4.05
Just made this for lunch with a couple of changes (regular potato not sweet and an extra parsnip that was lying around). The flavour was good as is the idea of an easy biryani but like a few others my rice (and potato) didn't cook in 30 minutes. Might be because of the size of my pan - had to use my le crueset which it filled! We'll be eating it all week by the looks of it. Next time will make half or even a third and see if that improves the cooking time.
harnarsharfar
31st Oct, 2011
Definitely want to try this! It sounds amazing :)

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