Veggie Biryani

Name: Veggie Biryani
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1tbsp Sunflower Oil; Knob of Butter (option; 1 Large Onion; 2 Garlic Cloves; 2tsp freshly grated root ginger; 1 cinnamon stick; 1 bay leaf; 3tbsp bhuna curry paste; 250g basmati rice, rinsed in a sieve; Zest and juice 1 lemon; 750ml hot vegetable stock; 100g fine green beans; 1/2 cauliflower broken into flourets; 100g frozen peas, defrosted; small bunch of coriander

3 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 14:08:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories399.4 kcal (20%)

Total Fat11.2 g (16%)

Carbs66.1 g (25%)

Sugars5 g (6%)

Protein8.8 g (18%)

Sodium856.9 mg (43%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspsunflower oil

3 Tbspbhuna curry paste

750mlvegetable stock

hot

100gfine green beans

0.5cauliflower

100gfrozen peas

Instructions

Step 1

Heat oil and butter in a large, find based deep frying pan with a add the onion, garlic, ginger, cinnamon and bay leaf, then cover partially with the lid and cook gently for 10min. Uncover, add curry paste and cook, stirring, for 2-3min. Ada rice and lemon zest only, stir to coat in the spice paste.

Step 2

Pour over hot stock and stir once. Cover with a lid and simmer over a very low heat for 10min. Add green beans and cauliflower, cover and cook for a further 5min - all the stock should have been absorbed and the rice should be tender. Remove the lid, stir through peas and cook for a further min. Remove from heat, cover and set aside for 1min.

Step 3

Stir through coriander and lemon juice. Season to taste. Scatter with toasted almonds to serve.