Vegetable Biryani

Name: Vegetable Biryani
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp oil; 1 onion, peeled and diced; 1 tbsp ginger, peeled and grated; 2 cloves of garlic, peeled and crushed; 1 green chilli, finely sliced; 1 tbsp curry powder; ½ tsp turmeric; ½ cauliflower, separated into florets; 2 carrots, cut into small cubes; 150g peas; 1 x 400g kidney beans, drained; 200g basmati rice; 1 bay leaf (optional); 1 lime, quartered; 1 tbsp fresh coriander, chopped

6 steps

Prep:10minCook:40min

A simple spiced rice dish, great for the whole family. At £0.51 per serving, give it a go!

Updated at: Thu, 17 Aug 2023 07:05:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories377.4 kcal (19%)

Total Fat8.3 g (12%)

Carbs65.8 g (25%)

Sugars7.2 g (8%)

Protein10.9 g (22%)

Sodium233.2 mg (12%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspoil

1 Tbspginger

1 Tbspcurry powder

½ tspturmeric

0.5cauliflower

separated into florets

2carrots

cut into small cubes

150gpeas

1 x 400gkidney beans

1 Tbspfresh coriander

chopped

Instructions

Step 1

Preheat the oven to 180ᵒC, 350ᵒF Gas mark 4.

Step 2

Heat oil in a large pan, fry the onion for 3-4 minutes. Add the ginger, garlic, chillies, curry powder and turmeric.

Step 3

Add the cauliflower florets and carrots and fry for 3-4 minutes or until they start to colour.

Step 4

Rinse the rice in water until the water runs clear. Add the rice, peas and kidney beans to the pot.

Step 5

Add 600ml boiling water to the pan and the bay leaf (if you have one). Cover with a lid or tin foil to make an airtight seal. Place in the oven to bake for 30 minutes.

Step 6

Serve with fresh coriander and lime wedges.

View on coeliac.org.uk

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