Vegetable biryani
- Preparation and cooking time
- Total time
- Takes 50 minutes - 1 hour
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp vegetable oil
- 1small cauliflowerbroken into small florets
- 2large sweet potatoespeeled and cubed
- 1large onionsliced
- 1l hot vegetable stock
- 3 tbsp hot curry paste(Madras is good)
- 1 red chilliseeded and finely chopped
- large pinch of saffronstrands
- 2 tsp mustard seed(black or white)
- 500g basmati rice
- 140g trimmed green beanhalved
- 2 lemonsjuice only
- a handful of fresh corianderleaves
- 50g packet salted roasted cashewnuts
- poppadumsand raita, to serve (optional)
Nutrition: per serving
- kcal494
- fat12g
- saturates1g
- carbs89g
- sugars0g
- fibre5g
- protein14g
- salt0.99glow
Method
step 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.
step 2
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
step 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 for the non-vegans.
