Spiced vegetable biryani  Spiced vegetable biryani 865 spiced vegetable biryani

Spiced vegetable biryani

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recipe image  Spiced vegetable biryani 001f9db7c06a0fd782fc6595737cd663


  • 2 tbsp vegetable oil
  • 1small cauliflower, broken into runt florets
  • 2large candy potatoes, peeled and cubed
  • 1large onion, sliced
  • 1l scorching vegetable stock
  • 3 tbsp scorching curry paste (Madras is lawful)
  • 1 red chilli, seeded and finely chopped
  • orderly pinch of saffron strands
  • 2 tsp mustard seed (dusky or white)
  • 500g basmati rice
  • 140g trimmed green bean, halved
  • 2 lemons, juice easiest
  • a handful of new coriander leaves
  • 50g packet salted roasted cashew nuts
  • poppadums and raita, to relieve (no longer mandatory)


  • STEP 1

    Preheat the oven to 220C/fuel 7/fan 200C. Pour the oil into a orderly roasting tin or ovenproof dish and save within the oven for a short time to heat by. Add the whole vegetables to the tin, except for the beans, stirring to coat them within the new oil. Season with salt and pepper and return to the oven for 15 minutes till initiating to brown.

  • STEP 2

    While the vegetables are roasting, rush collectively the stock, curry paste, chilli, saffron and mustard seeds.

  • STEP 3

    Mix the rice and green beans with the vegetables within the tin, then pour over the stock combination. Lower the oven to 190C/fuel 5/fan 190C. Duvet the dish tightly with foil and bake for 30 minutes till the rice is soft and the liquid has been absorbed. Stir within the lemon juice and take a look at the seasoning, then scatter over the coriander and cashew nuts. Encourage with a pile of poppadums and a bowl of raita for the non-vegans.


You might perchance well presumably well establish tubs of ready-made raita, the cooling yogurt-primarily based mostly condiment served with Indian food, from supermarkets. Or, to manufacture your bear, simply mix half a finely chopped cucumber and half a runt finely chopped red onion with 200g/8oz natural yogurt, then rush in 1 tbsp chopped mint, a puny bit salt and a squeeze of lemon juice to taste.

Recipe from Lawful Meals magazine, January 2003

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