Vegetable biryani recipe

15 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 355 calories / serving
  • Healthy
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Make the spice paste first. Combine the garam masala, cumin seeds, chilli powder, salt, peppercorns, cinnamon and coriander in a clean dry frying pan. Dry fry over a medium heat, stirring constantly, for 2-3 minutes or until well toasted without burning. Remove from the heat. Put the garlic, onion, ginger and toasted spices into a blender with 2-3tbsp water and blend to a fine paste and set aside.

Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes or until the onion has softened.

Add the spice paste along with the cloves and cardamom pods and cook, stirring all the time, for 5 minutes. Add the mixed vegetables and the tomatoes and cook for 5 minutes.

Stir in the rice. Pour over enough boiling water to cover. Bring to the boil, reduce the heat, cover and simmer for 10-12 minutes, or until the rice is cooked. Sprinkle over the almonds, season with salt and Fairtrade black pepper and the coriander and serve immediately.

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  • Ingredients

  • Spice paste

  • 1tsp garam masala
  • 1tsp cumin seeds
  • 1tsp chilli powder
  • 1tsp salt
  • 1tsp Fairtrade ground black pepper
  • 1tsp ground cinnamon
  • 1tsp ground coriander
  • 3tsp finely chopped garlic
  • half a small onion, roughly chopped
  • 2tsp finely chopped fresh root ginger
  • Biryani

  • 4-5 sprays of cooking oil spray
  • 1 small onion, finely chopped
  • 4 cloves
  • 2 cardamom pods
  • 250g (9oz) frozen mixed vegetables
  • 4 tomatoes, roughly chopped
  • 250g (9oz) basmati rice, rinsed
  • 3tbsp flaked almonds, toasted
  • 3tbsp chopped fresh coriander
  • Energy 1490kj 355kcal 18%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 7g 8%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 63.5g Protein 11g Fibre 7.7g


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