Spiced vegetable biryani
The recipe Spiced vegetable biryani can be made in around 1 hour. This recipe serves 6 and costs $1.96 per serving. One portion of this dish contains about 9g of protein, 10g of fat, and a total of 473 calories. 502 people were glad they tried this recipe. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is a reasonably priced recipe for fans of Indian food. If you have raita, saffron, sweet potatoes, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 90%. vegetable biryani , how to make vegetable dum biryani, qabooli biryani or qubooli biryani | chana dal biryani, and Vegetable Biryani are very similar to this recipe.
Servings: 6
Ingredients:
500g basmati rice
2 tsp mustard seeds (black or white)
1 small cauliflower, broken into small florets
3 tbsp hot curry paste (Madras is good)
a handful of fresh coriander leaves
140g trimmed green beans, halved
2 lemons, juice only
1 large onion, sliced
poppadoms and raita, to serve
1 red chilli, seeded and finely chopped
50g packet salted roasted cashew nuts
large pinch of saffron strands
2 large sweet potatoes, peeled and cubed
2 tbsp vegetable oil
1l hot vegetable stock
Equipment:
oven
aluminum foil
bowl
Cooking instruction summary:
Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown. While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
Step by step:
1. Preheat the oven to 220C/gas 7/fan 200C.
2. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through.
3. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown. While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
4. Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts.
5. Serve with a pile of poppadums and a bowl of raita.
Nutrition Information:
