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
Better version
Fresh veg, whole spices and crispy fried onions, layered and steamed.
Per serving£2.00
Total cost£8.00
Time1 hr
Ingredients for 4
- Rice
- 300 g basmati rice , soaked 20 minutes
- 1 cinnamon stick
- 4 green cardamom pods
- Vegetables
- 1 cauliflower , small, in florets
- 2 carrots , diced
- 100 g frozen peas
- 2 onions , thinly sliced
- 3 cloves garlic , crushed
- 2 tbsp biryani spice blend
- 150 g natural yoghurt
- 3 tbsp vegetable oil
Method
- Fry the sliced onions in oil until deep golden and crisp, then set half aside to garnish.
- Add the garlic, biryani spices and vegetables to the pan and cook 5 minutes.
- Stir in the yoghurt and a splash of water and simmer until the veg is just tender.
- Parboil the soaked rice with the cinnamon and cardamom for 6 minutes, then drain.
- Layer the rice over the vegetables, scatter with the reserved onions, cover and steam 15 minutes.
- Gently fold together before serving.
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.
