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Vegetable biryani recipe

15 ratings

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 hr 30 mins to cook
554 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2330kj
554kcal 28%
Fat
19g 28%
Saturates
3g 15%
Sugars
9g 10%
Salt
0.1g 2%

of the reference intake
Carbohydrate 87.5g Protein 14.1g Fibre 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