Good Housekeeping//Hearst Owned

Veggie Biryani

Name: Veggie Biryani
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp. sunflower oil; Knob of butter, optional; 1 large onion, sliced; 2 garlic cloves, finely chopped; 2 tsp. freshly grated root ginger; 1 cinnamon stick; 1 bay leaf; 3 tbsp. bhuna curry paste (or any curry paste you have to hand); 250 g (9oz) basmati and wild rice, rinsed in a sieve; Zest and juice 1 lemon; 750 mL (1 1/4 pint) hot vegetable stock; 100 g (3 1/2oz) fine green beans; 1/2 cauliflower, broken into florets; 100 g (3 1/2oz) frozen peas, defrosted; Small bunch coriander, chopped; 50 g (2oz) blanched almonds, toasted and chopped

Use whatever veg you have to hand for this – it’s simple to knock together and super tasty.

By The GH Kitchen TeamPublished: 18 September 2017

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Cal/Serv:

463

Ingredients

1 Tbsp. sunflower oil
Knob of butter, optional
1 large onion, sliced
2 garlic cloves, finely chopped
2 tsp. freshly grated root ginger
1 cinnamon stick
1 bay leaf
3 Tbsp. bhuna curry paste (or any curry paste you have to hand)
250 g (9oz) basmati and wild rice, rinsed in a sieve
Zest and juice 1 lemon
750 ml (1 1/4 pint) hot vegetable stock
100 g (3 1/2oz) fine green beans
1/2 cauliflower, broken into florets
100 g (3 1/2oz) frozen peas, defrosted
Small bunch coriander, chopped
50 g (2oz) blanched almonds, toasted and chopped

Directions

1. Step 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. Step 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. Step 3
  Stir through coriander and lemon juice. Season to taste. Scatter with toasted almonds to serve.
  
  Like this? You'll love...
  
  Herb veggie plait
  
  Veggie puff pizza
  
  Tex-mex veggie burger

Per Serving:

Calories: 463
Fibre: 8 g
Total carbs: 64 g
Sugars: 10 g
Total fat: 15 g
Saturated fat: 2 g
Protein: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time