60 minutes
Embark on a culinary journey with this aromatic Indian-inspired biryani. Brimming with vibrant vegetables and infused with traditional spices, this one-pot wonder is not only vegan-friendly but also a delightful feast for all senses.
tablespoons
Cauliflower, broken into florets
each
Sweet Potatoes, peeled and cubed
0 large
Onion, sliced
0 large
Vegetable Stock, hot
quarts
Curry Paste, hot
tablespoons
Red Chili, seeded and finely chopped
each
Saffron Strands
pinches
Mustard Seeds
teaspoons
Basmati Rice
0 oz
Green Beans, trimmed and halved
0 oz
Lemons, juice of
each
Coriander Leaves, roughly chopped
handful
Cashew Nuts, salted, roasted
0 oz
1. Roasting the Vegetables
Preheat your oven to 220°C (gas 7, fan 200°C). Drizzle the vegetable oil into a sizable roasting tin or ovenproof dish and place it in the oven for a few minutes to heat up. Add the cauliflower, sweet potatoes, and onion to the hot oil, making sure they're well coated. Season with salt and pepper to taste. Roast in the preheated oven for 15 minutes, or until they start to take on a golden-brown color.
2. Preparing the Flavor Base
As the vegetables are roasting, combine the hot vegetable stock with the curry paste, chopped red chili, saffron strands, and mustard seeds in a mixing bowl.
3. Combining and Baking
Mix the basmati rice and green beans with the roasted vegetables in the tin. Pour the aromatic stock mixture over the rice and vegetables, ensuring even distribution. Reduce the oven temperature to 190°C (gas 5, fan 190°C). Cover the dish with foil tightly to trap the steam and bake for 30 minutes, or until the rice is fluffy and all the liquid has been absorbed.
4. Finishing Touches
Remove from the oven, and stir in the freshly squeezed lemon juice. Adjust the seasoning if necessary. Garnish the biryani with chopped coriander leaves and scatter roasted cashew nuts on top.
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