Prep Time:10 mins
Understanding food allergies and intolerances
Vegetable biryani
Cooking Time:30 mins
Serves:1 Adult
Cost:Low
This one-pot dinner is a delicious and comforting meal.
About this recipe
This recipe was developed by safefood nutritionists
Ingredients
- 60g / 2oz. of white basmati rice
- ¼ vegetable stock cube
- 1 teaspoon of curry powder
- 1 small onion, peeled and chopped
- 1 medium tomato, chopped
- 1 small sweet potato, peeled and cubed
- 50g / 2oz. cauliflower in florets
- 1 small tin of chickpeas (210g / 7½oz.), drained
- 1 teaspoon of fresh coriander, chopped
- 1 teaspoon of flaked almonds
Method
- Place the rice in a non-stick saucepan with the stock and curry powder, and add double the volume of boiling water.
- Bring to the boil then cover, reduce the heat and simmer gently for 8-10 minutes.
- Add all the prepared vegetables and the drained chickpeas to the rice and bring everything back to the boil, you may need to add a little more boiling water at this stage.
- Bring your biryani back to the boil, cover, turn the heat right down and cook over a low heat for 6-8 minutes or until the rice is tender and the stock is absorbed.
- Remove from the heat, cover and leave to stand for 10 minutes before serving garnished with fresh coriander and flaked almonds.
What you will need
- Chopping board
- Chopping knife
- Saucepan
Serving suggestions
Serve with a mixed leaf salad.
"Keep any leftovers for lunch the next day!"
