Mains
Indian
IndianVegetable Biryani
A fragrant layered rice dish with vegetables at three tiers. Basic is a quick one-pot, while Ultimate uses aged basmati, saffron and a proper dum-style sealed bake.
Vegetarian
Gluten-free
Nut-free
Budget version
A one-pot frozen-veg biryani with a curry powder shortcut.
Per serving£1.00
Total cost£4.00
Time35 min
Ingredients for 4
- 300 g basmati rice , rinsed
- 500 g frozen mixed vegetables
- 1 onion , sliced
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- 600 ml vegetable stock
- salt , to taste
Method
- Fry the onion in oil until soft, then stir in the curry powder.
- Add the rinsed rice and stir to coat in the spices.
- Pour in the stock, bring to the boil, then add the frozen vegetables.
- Cover and simmer gently for 12 minutes until the rice is tender and the liquid absorbed.
- Rest off the heat for 5 minutes, then fluff with a fork and season.
Equipment
The three ways, side by side
Budget
A one-pot frozen-veg biryani with a curry powder shortcut.
Better
Fresh veg, whole spices and crispy fried onions, layered and steamed.
Ultimate
Aged basmati, saffron milk and roasted veg baked dum-style under a sealed lid.
