Packed full of flavour and healthy vegetables this Easy Vegetable Biryani is quick, simple and delicious – the perfect midweek meal! It’s also vegetarian, vegan, gluten free and dairy free.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Calories 497kcal
Author Eb Gargano
Ingredients
Cumin Roasted Aubergine and Cauliflower
1auberginechopped into 1cm chunks
½cauliflowerchopped into small florets
1tablespoonolive oil
1tablespooncumin seeds
1teaspoonsalt
Vegetable Biryani
1tablespoonolive oil
1onionsliced
1red peppersliced
3clovesgarlicgrated
1teaspoonchilli flakes(or 1 fresh chilli diced or to taste)
2teaspoonscumin seeds
2teaspoonsgaram masala
2teaspoonsturmeric
300gbasmati rice
400mltin coconut milk
200mlwater (half fill the empty coconut milk tin)
100gfrozen peasno need to defrost
2tablespoonsof fresh corianderchopped finely (plus extra for garnish)
Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Notes
Suitable for freezing. Defrost before reheating.Reheat until piping hot in the microwave or oven.To reheat in the oven: cook in an ovenproof dish, covered with foil at 180C / 160C fan/ gas mark 4 / 350F, for 20 minutes or until piping hot all the way through.Nutrition information is approximate and meant as a guideline only.