Description

A fragrant vegetable and cashew biryani featuring basmati rice cooked with aromatic spices, tender vegetables, creamy yogurt, and roasted salted cashews. This vibrant one-pot dish balances rich flavors like korma curry paste, warm whole spices, and saffron infused rosewater, finished with crispy golden onions and fresh coriander for garnish.

Ingredients

Scale

Main Ingredients

500g basmati rice
2 large onions, halved and thinly sliced (for cooking)
4 tbsp sunflower oil
Thumb-size piece fresh root ginger, shredded
65g sachet korma curry paste (e.g., Sharwood’s)
2 cinnamon sticks
6 green cardamom pods
3 star anise
250g diced potatoes
1 small cauliflower, cut into small florets
250g Greek yogurt
225g frozen peas
2 good pinches saffron
½ tsp rosewater
Butter, for greasing
100g roasted, salted cashew nuts
2 onions, halved and very thinly sliced (for garnish)
3 tbsp sunflower oil (for frying garnish onions)
Good handful fresh coriander

Instructions

Prepare the rice: Rinse the basmati rice several times in cold water to remove excess starch, then soak it in a bowl of cold water for 30 minutes to soften the grains.
Cook the onion and spices: While the rice soaks, heat 4 tbsp sunflower oil in a pan and fry the 2 halved and thinly sliced onions for about 8 minutes until soft and beginning to color. Add the shredded fresh ginger and cook for 2 more minutes.
Add curry paste and whole spices: Stir in the korma curry paste, then add the cinnamon sticks, green cardamom pods, and star anise. Cook for an additional 1 minute to release the spices’ fragrance.
Cook vegetables: Add the diced potatoes and cauliflower florets to the pan. Pour in 300ml of water, cover, and bring to a boil. Simmer gently for 5-7 minutes until the vegetables are just tender but still retain some bite.
Incorporate yogurt and peas: Stir in the Greek yogurt and frozen peas along with 1 teaspoon of salt. Mix well to combine all ingredients into a creamy curry sauce.
Prepare saffron and rosewater mixture: In a small bowl, mix the saffron with rosewater and 3 tablespoons of boiling water. Stir thoroughly to infuse the colors and flavors.
Cook rice partially: Drain the soaked rice and add it to a pot of boiling salted water. Cook for approximately 5 minutes until the rice is nearly tender but still has a slight bite. Drain the rice thoroughly.
Assemble biryani: Grease the base of a large ovenproof dish with butter. Pour the vegetable curry mixture into the base, sprinkle over the roasted salted cashews, then layer the partially cooked rice evenly on top. Drizzle the saffron and rosewater mixture over the rice. Cover the dish tightly with foil and then secure with the lid. At this point, the biryani can be refrigerated overnight if desired.
Bake the biryani: Preheat your oven to 180°C (fan 160°C, gas mark 4). Place the covered biryani in the oven and bake for 45 minutes to 1 hour until the dish is thoroughly heated through and flavors meld.
Make garnishing onions: While the biryani bakes, heat 3 tbsp sunflower oil in a pan and gently fry the 2 sliced onions (for garnish) slowly until golden brown and crisp. This step can be done in advance.
Finish and serve: When the biryani is hot and ready, gently fold in the crispy fried onions and fresh coriander just before serving to add texture and freshness.

Notes

Good source of vitamin C from cauliflower and potatoes, counting as 1 of your 5-a-day vegetables.
Keep an eye on the rice while boiling as pre-soaked rice cooks faster and can overcook if unattended.
Can be prepared ahead and refrigerated overnight before baking to deepen flavors.
Ensure the vegetables remain slightly firm to avoid mushy texture in the final dish.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: Indian-inspired

Keywords: vegetable biryani, cashew biryani, korma curry, vegetarian Indian rice dish, saffron biryani, fragrant rice, baked biryani