Vegetable Biryani
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Ingredients
- 350 g basmati rice
- 150 g cauliflower florets
- 100 g carrots, diced
- 100 g fine green beans, trimmed
- 80 g frozen peas
- 2 onion, finely sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp garam masala
- 1 saffron strands
- 3 tbsp vegetable oil
- 10 g fresh mint
Nutrition (per serving)
- Calories
- 480 kcal
- Protein
- 10.3 g
- Carbohydrate
- 81.4 g
- of which sugars
- 7.4 g
- Fat
- 11.6 g
- of which saturates
- 1.1 g
- Fibre
- 5.9 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and soak for 15 minutes, then boil in salted water for 6 minutes until three-quarters cooked, and drain. Soak the saffron in 3 tbsp warm water.
- 2
Heat the vegetable oil in a wide pan and fry the sliced onion over medium heat for 10 minutes until deep golden, then set half aside for garnish.
- 3
Add the garlic and ginger to the pan, then add the cauliflower, carrots and green beans and stir-fry for 5 minutes.
- 4
Stir in the garam masala and frozen peas, then scatter the parboiled rice and mint over the top and drizzle with the saffron water.
- 5
Cover tightly and cook over the lowest heat for 15-18 minutes until the rice and vegetables are tender.
- 6
Fold through gently and serve topped with the reserved crisp onions.
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