Spiced Vegetable Biryani

Name: Spiced Vegetable Biryani
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2 tbsp rapeseed oil; a knob of butter; 1 small cauliflower, broken into small florets; 350 g potatoes, peeled and cut into cubes; 1 large onion, sliced; 750 ml hot vegetable stock; a large pinch of saffron strands; 3 tbsp korma curry paste; 250 g Greek yoghurt; 500 g basmati rice, well rinsed; 100 g fine green beans, halved; 100 g frozen peas; juice of 1 lemon; a good handful of fresh coriander leaves; 1 × 100 g packet of honey-roasted cashew nuts; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; poppadums; raita

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This all-in-one vegetable rice dish is quick and easy to make. It’s delicious served with ready-made poppadums and some raita, but if you can’t find a ready-made raita in the supermarket, just use tzatziki and add a pinch of garam masala – it’s basically the same.

Ingredients

2 tbsp rapeseed oil
a knob of butter
1 small cauliflow

Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Put the oil and butter in a large roasting tin and pop in the oven for 2 minutes to melt the butter. Add the cauliflower, potatoes and onion, tossing quickly to coat evenly. Season generously and