Veggie subzi biryani

Veggie subzi biryani

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • Easy
  • Serves 6

Just add chutneys, poppadums and Indian beer for an authentic curry night

  • Vegetarian
low insalt0.14g



  • STEP 1

    Wash the rice thoroughly in cold, running water, then leave to soak in a bowlful of water for 1 hr. Once soaked, drain, then cook in plenty of boiling salted water for about 8 mins until 90 per cent cooked. Drain again and set aside.

  • STEP 2

    Heat the oil in a large pan, add the onions and fry until golden brown. Lift out half the onions with a slotted spoon and set aside. Continue frying the rest of the onions at a high heat until really crisp, then lift these out with a slotted spoon. Drain on kitchen paper, sprinkle with a little salt and set aside until ready to serve.

  • STEP 3

    Return the first reserved batch of onions to the pan. Fry with the ginger and garlic for 1 min, then stir in the tomatoes, all the spices, the bay, yogurt and some salt. Cook for a few mins until the oil separates out, then add the potatoes and carrots with 400ml water. Gently cook for 20-30 mins or until the veg are almost cooked and saucy (splash in more water if the sauce gets too thick). Turn off the heat and stir in the peas.

  • STEP 4

    Spread half the cooked rice over the bottom of a large casserole dish. Spread the saucy vegetables on top, sprinkle with the chopped coriander, then evenly cover with the remaining rice. Dampen a clean, thick tea towel, lay it over the casserole and put on the lid. Set it over a very low heat and cook for about 30 mins. Spoon into a large shallow dish to serve, gently mixing the vegetables and rice as you go, then scatter over the crispy onions.

Goes well with

Recipe from Good Food magazine, March 2010

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    Rating: 3 out of 5.6 ratings

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