Vegetable Biryani

with Green Beans & Toasted Almond Flakes

  • Gluten Free
  • Vegetarian
  • Indian
  • Pakistani
  • Contains Dairy

Nutrition Per Portion

  • 671 Calories | 
  • 87.9g Carbohydrates | 
  • 31.7g Fat | 
  • 8.3g Fibre | 
  • 11.2g Protein | 
  • 16.6g Sugar
  • 0.0 min

    Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.

  • 0.5 min

    Heat a little oil in a frying pan.

  • 1.0 min

    When hot, add the almond flakes and toast until browned.

  • 2.5 min

    When toasted, remove the almonds from the pan and place on a paper towel and set aside.

  • 3.0 min

    Finely slice the brown onion.

  • 3.5 min

    Chop the fresh coriander

  • 4.0 min

    Finely chop the garlic.

  • 4.5 min

    Peel and finely chop the ginger.

  • 5.0 min

    Cut the cauliflower into small florets.

  • 5.5 min

    Heat the butter in a saucepan over medium heat.

  • 6.0 min

    Add the onion, garlic, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.

  • 8.0 min

    Add the turmeric and curry paste. Cook for about 30 seconds, or until aromatic.

  • 8.5 min

    Add the rice and raisins and immediately pour over the vegetable stock.

  • 9.0 min

    Mix the ingredients to ensure nothing is stuck to the bottom of the saucepan. Cover the saucepan and bring to a boil.

  • 10.0 min

    Once it is boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender.

  • 11.0 min

    Add the cauliflower and green beans.

  • 20.0 min

    Turn off the heat and leave for 5-10 minutes.

  • 27.0 min

    Remove the cinnamon stick.

  • 27.5 min

    Stir in half of the fresh coriander.

  • 28.0 min

    To serve, scatter over the rest of the coriander and toasted almond flakes.

  • Ingredients

    Green Beans

    Ginger , finely chopped

    Garlic , finely chopped

    Almond Flakes

    Fresh Coriander , chopped

    Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Raisins

    Madras Curry Paste

    Cauliflower

    Turmeric

    Cinnamon Stick

    Cardamom Pod

    Dried Bay Leaves

    Brown Onion , sliced

    Butter

    White Rice

    Olive Oil

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