Breadcrumbs  | Poppadoms | Sheek Kebab | Indian Onion Relish | Chilli Pickle | Tofu Tikka | Spicy Vegan Potato Curry | Vegetable Samosa | Vegetable Biryani Rice  |

Text Print

Vegetable Biryani Rice

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

heat heat heat

Serves 4-6 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

Photo soon folks

May contain nuts May contain mustard


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
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.