Veggie Biryani
Use whatever veg you have to hand for this – it’s simple to knock together and super tasty.
Hands-on time 10min. Cooking time about 30min. Serves 4
◆ 1tbsp sunflower oil
◆ Knob of butter, optional
◆ 1 large onion, sliced
◆ 2 garlic cloves, finely chopped
◆ 2tsp freshly grated root ginger
◆ 1 cinnamon stick
◆ 1 bay leaf
◆ 3tbsp bhuna curry paste (or any curry paste you have to hand)
◆ 250g (9oz) basmati and wild rice, rinsed in a sieve
◆ Zest and juice 1 lemon
◆ 750ml (1¼ pints) hot vegetable stock
◆ 100g (3½oz) fine green beans
◆ ½ cauliflower, broken into florets
◆ 100g (3½oz) frozen peas, defrosted
◆ Small bunch coriander, chopped
◆ 50g (2oz) blanched almonds, toasted and chopped
1 Heat oil and butter in a large, heavy based deep frying pan (with a lid), add the onion, garlic, ginger, cinnamon and bay leaf, then cover partially with the lid and cook gently for 10min. Uncover, add curry paste and cook, stirring, for 2-3min. Add rice and lemon zest only, stir to coat in the spice paste.
2 Pour over hot stock and stir once. Cover with a lid and simmer over a very low heat for 10min. Add green beans and cauliflower, cover and cook for a further 5min – all the stock should have been absorbed and the rice should be tender. Remove the lid, stir through peas and cook for a further min. Remove from heat, cover and set aside for 1min.
3 Stir through coriander and lemon juice. Season to taste. Scatter with toasted almonds to serve. PER SERVING 463cals, 13g protein, 15g fat (2g saturates), 64g carbs (10g total sugars), 8g fibre