CURRY FOR VEGETABLE BIRYANI RECIPES
SPICED VEGETABLE BIRYANI RECIPE - BBC GOOD FOOD
This simple vegetable curry, full of fresh Indian flavours, is quick to make and cooks in a single pot, it's even vegan-friendly
Provided by Silvana Franco
Categories Supper, Vegetable
Total Time 1 hours
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita for the non-vegans.
Nutrition Facts : Calories 494 calories, FatContent 12 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 89 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.99 milligram of sodium
BIRYANI RECIPES | BBC GOOD FOOD
Skip the takeaway and make this classic Indian dish at home. Our biryani recipes feature easy one-pots with your choice of chicken, lamb, vegetable or paneer.
Provided by Good Food team
Number Of Ingredients 1
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