Vegetable Biryani with Green Raita

Name: Vegetable Biryani with Green Raita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 100 g wholemeal basmati rice; 200 g cauliflower, cut into bite-sized pieces; 2 carrots, cut into small dice; 160 g frozen peas; 1 large onion, halved and sliced; 3 garlic cloves, finely grated; 1 tbsp ginger, finely grated; 150 g bio yogurt; 25 g roasted cashews; 2 tsp rapeseed oil; 2 tbsp medium curry powder; 2 tsp vegetable bouillon powder; 1 tsp cumin seeds; 1 cinnamon stick, snapped in half; 1 handful mint, finely chopped; 2 handful fresh coriander, finely chopped

This vegetable biryani is packed with warm spices, tender rice, sweet carrots, cauliflower, peas, and crunchy cashews for a satisfying meat-free meal. A cooling green raita made with yogurt, mint, and coriander balances the fragrant rice perfectly.

Servings2 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

wholemeal basmati rice
100 g
cauliflower, cut into bite-sized pieces
200 g
carrots, cut into small dice
2
frozen peas
160 g
large onion, halved and sliced
1
garlic cloves, finely grated
3
ginger, finely grated
1 tbsp
bio yogurt
150 g
roasted cashews
25 g
rapeseed oil
2 tsp
medium curry powder
2 tbsp
vegetable bouillon powder
2 tsp
cumin seeds
1 tsp
cinnamon stick, snapped in half
1
mint, finely chopped
1 handful
fresh coriander, finely chopped
2 handful

Step-by-Step Instructions

Bring a pan of water to a boil and cook the basmati rice for about 12 minutes, until it is only half cooked. Drain the rice, reserving at least 300 ml of the cooking water.

Meanwhile, heat the rapeseed oil in a large nonstick pan with a lid over medium heat. Add the sliced onion and cook for 8-10 minutes until softened and golden, covering briefly if it starts to catch.

Add the diced carrots and cauliflower, cover, and cook for 5 minutes, stirring once or twice, until the vegetables begin to soften. Stir in the curry powder, cinnamon stick, cumin seeds, grated ginger, and garlic, and cook for 1 minute until fragrant.

Add the half-cooked rice to the pan. Mix the bouillon powder with 300 ml of the reserved rice water, then pour it in along with 2 tbsp of the yogurt, the cashews, and the peas. Stir gently, cover, and cook over low heat for 10 minutes, or until the rice is tender and the liquid has been absorbed.