Vegetable Biryani Rice

This is a complete meal in itself combining rice, spice, vegetables and cashew nuts.

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Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

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May contain mustard


Carbon Rating A

CO2e Information

2 tbsp Vegetable Oil
1 Cauliflower, broken into florets
2 Potatoes, peeled and cubed
2 Carrots, sliced
1 Onion, finely chopped
Salt, to taste
Black Pepper, to taste
1 lt Vegetable Stock
3 tbsp Madras Curry Paste
1 tsp Saffron
2 tsp Mustard Seeds
500 g Basmati Rice, washed
140 g Green Beans, topped and tailed then halved
2 Lemon, juice only
1 bunch Coriander Leaves
50 g Salt

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 green beans stirring well 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 the stock mixture and 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.