Kirly Sues Kitchen

Vegetable Biriyani

Vegetable Biriyani

Ingredients

450g/1lb basmati rice
pinch saffron
2 tbsp vegetable oil
110g/4oz cauliflower, cut into florets
110g/4oz broccoli cut into florets
2 potatoes, cut into chunks
110g/4oz red lentils
110g/4oz French beans, trimmed and cut in half
handful curry leaves
2 handfuls frozen peas
small bunch coriander
50g/2oz roasted cashew nuts, roughly chopped
poppadoms and naan bread, to serve
For the paste
1 large onion, roughly chopped
large piece ginger, roughly chopped
5 garlic cloves
2 tsp curry powder
1 tsp ground cumin
2 tbsp vegetable oil
1 small green chilli

Preparation Method

Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower broccoli and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.

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