VEGETABLE BIRYANI IN OVEN RECIPES

Name: Spiced vegetable biryani
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1small cauliflower, broken into small florets; 2large sweet potatoes, peeled and cubed; 1large onion, sliced; 1l 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 seed (black or white); 500g basmati rice; 140g trimmed green bean, halved; 2 lemons, juice only; a handful of fresh coriander leaves; 50g packet salted roasted cashew nuts; poppadums and raita, to serve (optional)

SPICED VEGETABLE BIRYANI RECIPE | BBC GOOD FOOD

Spiced vegetable biryani recipe | BBC Good Food image

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

Ingredients

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l 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 seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve (optional)

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

VEGETABLE BIRYANI RECIPE - BBC FOOD

Vegetable biryani recipe - BBC Food image

Richly flavoured with saffron and spices, this fragrant rice dish makes a luxurious vegetarian main dish – or serve other vegetable dishes alongside for an Indian-style feast. Each serving provides 456kcal, 15g protein, 76g carbohydrate (of which 10g sugars), 8g fat (of which 3g saturates), 9g fibre and 0.2g salt.

Provided by Sunil Vijayakar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 27

Ingredients

400g/14oz basmati rice
2 tbsp grated fresh root ginger
2 tbsp grated garlic
2 green chillies, thinly sliced
2 tsp garam masala
2 tsp ground cumin
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
200g/7oz Greek-style yoghurt
2 tbsp lemon juice
50g/1¾oz fresh coriander, finely chopped, plus extra to garnish
20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish
300g/10½oz sweet potatoes, peeled and cut into 15mm cubes
200g/7oz cooked beetroot, cut into 15mm cubes
200g/7oz green beans, cut into 2cm/¾in lengths
200g/7oz peas, thawed if frozen
1 tsp crushed cardamom seeds
2 tsp cumin seeds
1 bay leaf
200g tin chickpeas, drained and rinsed
3 tbsp butter, melted
2 tbsp double cream, warmed
large pinch saffron
salt and freshly ground black pepper
2 onions, thinly sliced and dried on kitchen paper
vegetable oil, for frying
dried rose petals

Steps:

Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes.
Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate.
Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas.
Preheat the oven to 200C /180C Fan/Gas 6.
Mix together the melted butter, cream and saffron in a small bowl.
Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes.
Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper.
Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint.

Nutrition Facts : Calories 456kcal, CarbohydrateContent 76g, FatContent 8g, FiberContent 9g, ProteinContent 15g, SaturatedFatContent 3g, SugarContent 10g

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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
From bbcgoodfood.com
Total Time 1 hours
Category Supper, Vegetable
Cuisine Indian
Calories 494 calories per serving

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.

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VEGETABLE BIRYANI RECIPE - BBC FOOD

Richly flavoured with saffron and spices, this fragrant rice dish makes a luxurious vegetarian main dish – or serve other vegetable dishes alongside for an Indian-style feast. Each serving provides 456kcal, 15g protein, 76g carbohydrate (of which 10g sugars), 8g fat (of which 3g saturates), 9g fibre and 0.2g salt.
From bbc.co.uk
Reviews 4.5
Cuisine Indian
Calories 456kcal per serving

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