Vegetable Biryani Rice

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

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes


2 tablespoons vegetable oil
1 small cauliflower broken into small florets
2 large sweet potatoes peeled and cubed
1 large potatoes peeled and cubed
2 Carrots sliced
1 large onion sliced
Salt to taste
Pepper to taste
1 litre vegetable stock
3 tablespoon madras curry paste (See Recipe)
1 red chilli seeded and finely chopped
1 teaspoon saffron
2 teaspoon mustard seeds
500g basmati rice
140g trimmed green beans halved
2 lemons juice only
A handful of fresh coriander leaves
50g unsalted cashew nuts
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.
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 cashew nuts.