Joe Anderson There is nothing like an easy to cook meal and not only does our Vegetable Biryani fall under the category, but it also easy to prepare, tastes amazing and doesn’t even use that many dishes.
Here’s the recipe, although you can replace any of the vegetable below to suit your taste or even add meat or fish (such as prawns).
Before getting started pre-heat the oven to 200 c or 220 c if you oven is not fan assisted.
Vegetable Biryani Recipe
- 2 tbsp extra virgin olive oil
- 2 large sweet potatoes, peeled and cubed (you can use just one if you like)
- 2 cloves garlic
- Teaspoon chopped ginger
- 1 small carrot
- 1 red pepper, sliced
- 1 courgette, cubed
- 1 large onion, sliced
- 1 litre vegetable stock
- 3 tbsp curry paste (we use masala paste)
- 1 red chilli, chopped and seeded
- 2 tsp mustard seeds
- 500g basmati rice
poppadoms or naan, to serve
Method
Get a large roasting tin and pour in your olive oil. Place this in the oven for around five minutes and once you have prepared the vegetables, garlic, ginger and chilli, take the roasting tin out and place the these in it, mixing them well with the oil. Next place the vegetable filled roasting tin in the oven and roast for around 15 minutes or until they start to brown.
While the vegetables are roasting, get a jug and mix the stock, curry paste and mustard seeds together.
Once the vegetables are roasted, take the tin out of the oven and pour in the rice and your stock mixture. Next given everything a good mix and cover the top well with foil. Reduce the heat in the oven to around 190 c and place in the oven for around 30 mins.
When the 30 minutes is up it’s all ready. Simply give the rice a little stir to ensure all the juices are evenly spread, serve and enjoy.
