Spiced Vegetable Biryani

recipe image


  • 2 tbsp vegetable oil
  • 1small cauliflower, broken into little florets
  • 2large candy potatoes, peeled and cubed
  • 1large onion, sliced
  • 1l sizzling vegetable inventory
  • 3 tbsp sizzling curry paste (Madras is solely)
  • 1 crimson chilli, seeded and finely chopped
  • orderly pinch of saffron strands
  • 2 tsp mustard seed (dark or white)
  • 500g basmati rice
  • 140g trimmed green bean, halved
  • 2 lemons, juice easiest
  • a handful of original coriander leaves
  • 50g packet salted roasted cashew nuts
  • poppadums and raita, to again (not vital)


  • STEP 1

    Preheat the oven to 220C/gas 7/fan 200C. Pour the oil trusty into a orderly roasting tin or ovenproof dish and build within the oven for a couple of minutes to heat through. Add the total greens to the tin, other than the beans, stirring to coat them within the sizzling oil. Season with salt and pepper and return to the oven for 15 minutes until starting up to brown.

  • STEP 2

    While the greens are roasting, dash together the inventory, curry paste, chilli, saffron and mustard seeds.

  • STEP 3

    Combine the rice and green beans with the greens within the tin, then pour over the inventory combination. Decrease the oven to 190C/gas 5/fan 190C. Quilt the dish tightly with foil and bake for 30 minutes until the rice is gentle and the liquid has been absorbed. Crawl within the lemon juice and evaluate the seasoning, then scatter over the coriander and cashew nuts. Support with a pile of poppadums and a bowl of raita for the non-vegans.


It’s doubtless you’ll perhaps well elevate tubs of ready-made raita, the cooling yogurt-essentially based condiment served with Indian food, from supermarkets. Or, to invent your like, simply mix half a finely chopped cucumber and half a little finely chopped crimson onion with 200g/8oz natural yogurt, then dash in 1 tbsp chopped mint, barely salt and a squeeze of lemon juice to fashion.

Recipe from Appropriate Meals journal, January 2003

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