Traditionally, biryani is baked for hours, but this plant-based option is a one-pot time-saver. Filled to the brim with cauliflower, green beans, and aromatic spices, all tucked in under a layer of fluffy basmati rice, this biryani recipe is an absolute crowd-pleaser for your vegan guests. Or, for when you just want to shake things up for your next family dinner!
Directions:
1. Combine the onions, garlic, ginger, and chillies in a food processor and blend on high with a little water until you have a smooth paste.
2. Heat the oil in a large casserole dish over high heat until hot. Add the onion paste and fry until starting to colour, about 5 minutes.
3. Sprinkle over the ground spices and some salt and pepper, stirring well. Cook for 1 minute until aromatic and slightly darkened in colour.
4. Stir in the bay leaves, drained rice, and stock.Bring the biryani to a vigorous, rolling boil before covering with a tight-fitting lid. Cook over low heat for 20 minutes.
5. Remove from the heat, arrange the cauliflower and green beans on top of the rice, and re-cover with the lid. Let stand for 10 minutes.
6. Fluff with a fork to separate the rice; stir the cauliflower and beans into the biryani. Season to taste with lemon juice, salt, and pepper.
7. Divide between plates and garnish with flaked almonds and coriander.
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Serves:
4
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Time needed:
50 Minutes
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Difficulty
Easy
Ingredients:
- 2 large onions, roughly chopped
- 6 cloves garlic
- 1 tbsp fresh ginger, peeled
- 2 green chillies, seeded and chopped
- 4 tbsp sunflower oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp paprika1 tsp ground turmeric
- 3 bay leaves
- 300 g | 1 3/4 cups basmati rice, rinsed in several changes of water, then drained
- 850 ml vegetable stock
- 300 g | 2 cups cauliflower florets
- 225 g | 2 cups green beans, trimmed
- 1 lemon, juiced
- 2 tbsp flaked almonds , toasted
- 25 g | 1 cup coriander, torn
- salt
- freshly ground black pepper