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Vegetable Biryani

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 2 medium onions, diced; 2 large carrots, peeled and diced; 1 small head of cauliflower, cut into florets and leaves chopped; 150g frozen peas; 100g green beans, trimmed and sliced; 400g tin chickpeas; 150g sultanas; 1.2l low salt vegetable stock; 600g white basmati rice, rinsed throughly; 4 cloves garlic, minced; 1 inch ginger, minced; 1 large green chilli, minced; 1 tbsp garam masala; 1 tsp ground cumin; 1 tsp turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; Rapeseed oil, for cooking

4 steps

Prep:15minCook:25min

Updated at: Tue, 03 Oct 2023 18:04:46 GMT

Nutrition balance score

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Ingredients

6 servings

2onions

medium, diced

2carrots

large, peeled and diced

1 headcauliflower

small, cut into florets and leaves chopped

150gfrozen peas

100ggreen beans

trimmed and sliced

400gtin chickpeas

150gsultanas

1.2llow salt vegetable stock

600gwhite basmati rice

1 inchginger

1 Tbspgaram masala

1 tspground cumin

1 tspturmeric

½ tspground cinnamon

¼ tspcayenne pepper

rapeseed oil

for cooking

Instructions

Step 1

Heat the oil in a large, thick-bottomed saucepan on medium heat and toss in the onions. Fry for 5 minutes until translucent.

Step 2

Add the garlic, ginger, chilli and carrots and fry for a further couple of minutes.

Step 3

Add in the chickpeas (juices and all), sultanas and remaining veggies and mix until we’ll incorporated. Stir in the spices and then add the rice and stock. Bring to the boil and then cover and simmer for 15-20 minutes, mixing occasionally to ensure that it doesn’t stick.

Step 4

Turn off the heat and fluff the rice grains up with a fork before covering and letting it sit for 5 minutes before serving.