Name: Spiced Vegetable Biryani with Cashews and Cilantro Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 small cauliflower, broken into small florets; 2 large sweet potatoes, peeled and cubed; 1 large onion, sliced; 140g trimmed green beans, halved; 500g basmati rice; 1 liter hot vegetable stock; 3 tbsp hot curry paste (Madras recommended); 1 red chilli, seeded and finely chopped; Large pinch of saffron strands; 2 tsp mustard seeds (black or white); 2 lemons, juice only; A handful of fresh coriander leaves; 50g salted roasted cashew nuts; Poppadoms; Raita (see notes for homemade recipe)

Ingredients

2 tbsp vegetable oil

1 small cauliflower, broken into small florets

2 large sweet potatoes, peeled and cubed

1 large onion, sliced

1 litre hot vegetable stock

3 tbsp hot curry paste (Madras is good)

1 red chilli, seeded and finely chopped

Large pinch of saffron strands

2 tsp mustard seeds (black or white)

500g basmati rice

140g trimmed green beans, halved

2 lemons, juice only

A handful of fresh coriander leaves

50g packet salted roasted cashew nuts

Poppadoms and raita, to serve

Instructions

Step 1: Preheat the oven to 220°C (gas 7, fan 200°C). Pour the vegetable oil into a large roasting tin or ovenproof dish and place it in the oven for a couple of minutes to heat through.

Step 2: Add all the vegetables to the tin, except the green beans, and stir to coat them in the hot oil. Season with salt and pepper. Return the tin to the oven and roast for 15 minutes until the vegetables begin to brown.

Step 3: While the vegetables roast, combine the hot vegetable stock, curry paste, chopped red chilli, saffron strands, and mustard seeds in a bowl. Stir well to mix the flavors.

Step 4: Remove the tray from the oven and mix the basmati rice and green beans with the roasted vegetables. Pour the stock and spice mixture evenly over the rice and vegetables.

Step 5: Lower the oven temperature to 190°C (gas 5, fan 190°C). Cover the dish tightly with foil and bake for 30 minutes, until the rice is tender and the liquid has been absorbed.

Step 6: Remove the biryani from the oven and stir in the lemon juice. Taste and adjust seasoning if needed. Scatter fresh coriander leaves and roasted cashew nuts over the top before serving.

Step 7: Serve the spiced vegetable biryani hot, accompanied by poppadoms and a bowl of cooling raita.

Tips & Variations

For a creamier texture, add a few tablespoons of coconut milk to the stock mixture before baking.

Try using different vegetables like peas, carrots, or bell peppers depending on what you have available.

Make your own raita by mixing 200g natural yogurt with half a finely chopped cucumber, half a small finely chopped red onion, 1 tbsp chopped mint, a little salt, and a squeeze of lemon juice.

To add protein, include chickpeas or paneer cubes with the vegetables before roasting.

Storage

Store any leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a pan over low heat, adding a splash of water if needed to prevent drying out. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use brown rice instead of basmati?

Brown rice can be used but will require a longer cooking time and more liquid. It’s best to par-cook the brown rice before combining with the vegetables to ensure it cooks evenly in the oven.

Is this dish suitable for vegans?

Yes, this spiced vegetable biryani is completely vegan as it uses vegetable stock and no animal products. Just be sure to serve with vegan-friendly raita alternatives or skip it altogether.