Fragrant basmati rice layered with spiced vegetables and herbs in a traditional Indian-style biryani.
Prep 25 min
Cook 40 min
Serves 4
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300 g
Basmati rice
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200 g
Cauliflower
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2
Carrot
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100 g
Green beans
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2
Onion
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4 cloves
Garlic
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1 tbsp
Ginger
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2 tbsp
Biryani spice mix
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700 ml
Vegetable stock
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1 handful
Fresh coriander
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1 handful
Fresh mint
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1
Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes before draining thoroughly.
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2
Heat oil in a large saucepan and cook the sliced onions slowly for 10–12 minutes until soft and deeply golden.
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3
Add garlic, ginger and biryani spice mix and cook for another minute until fragrant.
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4
Add chopped cauliflower, carrots and green beans and stir well to coat the vegetables in the spices.
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5
Cook the vegetables for 5 minutes before adding the drained rice to the pan.
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6
Pour in the vegetable stock and season lightly with salt. Bring everything to a gentle simmer.
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7
Cover tightly with a lid and cook on low heat for 15 minutes without stirring so the rice steams properly.
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8
Turn off the heat and leave the biryani covered for another 10 minutes to finish steaming.
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9
Fluff gently with a fork and stir through chopped coriander and mint before serving.