All-in-one vegan biryani recipe

Name: All-in-one vegan biryani recipe
Cuisine: Asian, Indian
Ingredients: Timings; Four; 400g basmati rice; 2 carrots, peeled and sliced into rounds; ½ head of cauliflower, broken into florets; 10 green beans, trimmed and halved; 2 tbsp frozen or canned sweetcorn; Generous handful of cashew nuts; 1 x 400ml can coconut milk; 1 tbsp medium curry paste (ensure dairy-free); 1 tsp ground turmeric; ½ tsp ground cumin; ½ tsp dried chilli flakes; 2 spring onions, finely sliced; Generous handful of coriander, roughly torn; Generous pinch of sea salt; Juice of ½ unwaxed lemon, plus lemon wedges to serve

7 steps

Updated at: Tue, 15 Aug 2023 21:10:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2766.2 kcal (138%)

Total Fat120.3 g (172%)

Carbs381.8 g (147%)

Sugars15.9 g (18%)

Protein53.9 g (108%)

Sodium519.7 mg (26%)

Fiber18.3 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

400gbasmati rice

2carrots

peeled and sliced into rounds

0.5 headcauliflower

broken into florets

10green beans

trimmed and halved

2 Tbspfrozen sweetcorn

or canned

cashew nuts

1 x 400mlcan coconut milk

1 Tbspmedium curry paste

ensure dairy-free

1 tspground turmeric

½ tspground cumin

½ tspdried chilli flakes

Juice of, plus lemon wedges to serve

Instructions

Step 1

Prep time 10 minutes

Step 2

Serves

Step 3

Preheat the oven to 200C/180C fan/Gas 6.

Step 4

Scatter the rice into a deep baking tray, along with the carrots, cauliflower florets, green beans, sweetcorn and cashews.

Step 5

Pour the coconut milk into a jug, along with 200ml cold water. Whisk in the curry paste, turmeric, cumin and chilli flakes until combined. Pour the spiced coconut milk mix over the rice and gently stir through to ensure all of the rice is coated.

Step 6

Loosely cover the baking tray with foil, then bake in the oven for 45–50 minutes until the coconut milk has been absorbed by the rice and the vegetables have softened.

Step 7

Carefully remove the tray from the oven and remove the foil. Scatter over the spring onions and coriander, then season with sea salt and lemon juice. Serve hot with wedges of lemon.