Vegetable Biryani

This recipe features in these meal plans: Autumn Specials.

An Indian-style biryani of spiced aubergine, carrot, potatoes and peas mixed with basmati rice.

Ingredients

  • 1 medium carrot (approx 125g), peeled and diced
  • 1 medium onion (approx 185g), finely chopped
  • 2 medium new potatoes (approx 70g each), peeled and diced
  • 227g of tinned chopped tomatoes
  • 1 medium aubergine, diced
  • 140g of basmati rice
  • 75g of frozen peas
  • 2 cardamom pods, split
  • 30g of sultanas
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp of grated fresh ginger
  • 1 bay leaf
  • 150ml vegetable stock, prepared according to the packet instructions
  • a pinch of cinnamon
  • 2 tbsp vegetable oil
  • 2 tsp garam masala
  • 1/2 tsp mild chilli powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.74
  • Store cupboard: Cook's
  • Calories per serving: 617
  • 5-a-day per serving: 4.3
  • Print Recipe
Vegetable Biryani photo
Tasty?

657 cooks think so

Method

  1. Heat 1 tbsp oil in a saucepan and fry the aubergine for 4-5 minutes, or until soft and beginning to brown. Remove from the pan and set aside.
  2. Add 1 tbsp oil to the pan and fry the onion for 3-4 minutes, or until soft. Add the turmeric, coriander, cinnamon, ginger, chilli powder and garam masala and fry for 1 minute.
  3. Add the carrots, potatoes, sultanas, bay leaf, chopped tomatoes and stock and simmer, covered, for 15-20 minutes, or until the vegetables are tender.
  4. Meanwhile, cook the rice according to the packet instructions, adding the split cardamom pods to the water at the start.
  5. Stir the peas into the vegetable biryani and heat through, then stir in the rice. Season to taste with salt and pepper and serve immediately.


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