Oven roast biryani

Oven roast biryani


1 person made this

About this recipe: Basmati rice and green beans are stirred into roast sweet potato and cauliflower and baked for a one pot vegetarian biryani. Thanks to Cheryl Humphreys for this recipe.

HiekelEssterol Merseyside, England, UK

Serves: 10 

  • 1 cauliflower, broken into small florets
  • 2 large sweet potatoes, peeled and cubed
  • 1 large onion, sliced
  • salt and pepper
  • 1L vegetable stock
  • 3 tablespoons hot curry paste
  • 1 red chilli, seeded and finely chopped
  • 1 large pinch saffron
  • 2 teaspoons mustard seeds
  • 500g basmati rice
  • 140g trimmed green beans, halved
  • 2 lemons, juiced
  • 1 handful coriander leaves

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Preheat the oven to 200 C / Gas 6. Put cauliflower, sweet potato and onion in roasting tin. Coat in Frylite®. Season with salt and pepper.
  2. Roast in oven for 15 minutes until beginning to brown.
  3. Stir together stock, curry paste, chilli, saffron and mustard seeds.
  4. Mix rice and beans with veg, pour over stock mixture.
  5. Lower oven to 190 C / Gas 5. Cover dish tightly with foil.
  6. Bake for 30 to 60 minutes until rice is tender and liquid absorbed.
  7. Stir in lemon juice. Scatter with coriander.

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