Description
This vegan biryani recipe is a hearty dish made with rice, vegetables and a mix of spices. It's perfect for your next potluck or dinner party! Made in only one pan it is also perfect for a mid-week family meal. It is tasty, full of flavour and packed with healthy vegetables.
Ingredients
Units
Scale
- 3 Tbsp olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 Tbsp ginger (minced)
- 1 large vine tomato
- 100 g green beans (chopped into 1 cm pieces)
- 2 medium potatoes
- 1 green pepper (diced)
- 250 ml water
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1 litre vegan vegetable stock
- 200 g basmati rice (rinsed)
Instructions
- Add the olive oil to a large saucepan on a medium heat
- Add the onion and cook for 4 minutes, stirring until translucent
- Mix in the chopped tomato, garlic, ginger and 250ml water
- Bring to a simmer and cook for 10 minutes or so, until the water has evaporated
- Add the rest of the vegetables and potato and stir to mix
- Next add in the spices and pepper and stir well.
- Pour in the vegetable broth and bring to a boil.
- Rinse and drain the basmati rice, add to the saucepan and cook with the lid on, on a low heat for 20 minutes or so, until the rice almost cooked through.
- Turn off the heat and let sit for a further 5 minutes with the lid on so the steam can finish cooking the rice.
- Serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Hob
- Cuisine: Indian
