Vegetable biryani recipe
This simple vegetarian curry is packed with fresh Indian spices and loaded with chopped vegetables. It's easy one-pot wonder that's quick to make and will fill your home with gorgeous aromas.
See method- Serves 4
- 10 mins to prepare and 1 hour 30 mins to cook
- 554 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 4 tbsp olive oil
- 2 onions, finely sliced
- 2 carrots, finely diced
- 1/2 small cauliflower, cut into florets
- 1 tsp medium curry paste
- 2 bay leaves
- 4 cardamom pods
- 1/2 tsp ground cloves
- 4 peppercorns
- 1 cinnamon stick
- small pinch saffron
- 350g (12oz) dried basmati rice
- 500ml (17fl oz) vegetable stock
- 50g (2oz) frozen peas
- 50g (2oz) green beans, trimmed, halved and blanched
- 50g (2oz) cashews, toasted
Each serving contains
- Energy
- 2330kJ 554.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 87.5gProtein 14.1gFibre 7.6g
Method
- In a large saucepan, heat the olive oil and cook the onion for 20 minutes until completely soft and starting to brown. Add the carrots, cauliflower, curry paste, bay leaves and spices. Mix well and cook on a medium heat until fragrant. Season as necessary.
- Wash the basmati rice well and add to the pan. Add the vegetable stock and cover immediately. Cook on a very low heat for 1 hour. Do not stir.
- When the rice is cooked, fluff up with a fork, then mix through the peas and beans. Serve topped with toasted cashews.
- See more Vegetarian recipes
