Breadcrumbs
| Poppadoms
| Sheek Kebab
| Indian Onion Relish
| Chilli Pickle
| Tofu Tikka
| Spicy Vegan Potato Curry
| Vegetable Samosa
| Vegetable Biryani Rice
|
Vegetable Biryani Rice
This is a complete meal in itself combining rice, spice, vegetables and cashew nuts.



Serves 4-6 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 60 Minutes

Ingredients |
2 Tablespoons Vegetable Oil |
1 Cauliflower, broken into small florets |
2 Potatoes, peeled and cubed |
1 Potatoes, peeled and cubed |
2 Carrots, sliced |
1 Onion, sliced |
Salt, to taste |
Black Pepper, to taste |
1 Litre Vegetable Stock |
3 Tablespoon Madras Curry Paste |
1 Red Chilli, finely chopped |
1 Teaspoon Saffron |
2 Teaspoon Mustard Seeds |
500 Gram Basmati Rice, washed |
140 Gram Green Beans, halved |
2 Lemon, juice only |
Coriander Leaves |
50 Gram Salt |
Method |
Preheat the oven to 220C/gas 7/fan 200C. |
Pour the oil into a large roasting tray or ovenproof dish and put in the oven for a couple of minutes to heat through. |
Add all the vegetables to the tray except the beans stirring to coat them in the hot oil. |
Now season with salt and pepper and return to the oven for 12 minutes until beginning to brown. |
While the vegetables are roasting stir together the stock curry paste chilli saffron and mustard seeds. |
Now mix the rice and green beans with the vegetables in the oven tin. |
Then add over the stock mixture stir well. |
Lower the oven to 190C/gas 5/fan 190C. |
Cover the dish tightly with foil and bake 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 cashews. |