Vegetable biryani







Cook Time

60-65 Min


  • 4 tablespoons vegetable oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2cm/1in piece of fresh root ginger, sliced
  • 1 teaspoon ground turmeric
  • 1⁄2 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 100g/4oz red lentils, picked and rinsed
  • 3 tomatoes, chopped
  • 1 aubergine, cut into cubes
  • 1.8 litres/3pt vegetable stock
  • 1 red pepper, seeded and diced
  • 350ml/12oz basmati rice
  • 100g/4oz French beans, halved
  • 225g/8oz cauliflower florets
  • 225g/8oz mushrooms, quartered
  • 50g/2oz unsalted cashew nuts
  • Heat the oil in a saucepan, add the onions and fry gently for 2 minutes. Stir in the garlic, ginger and spices, and fry gently, stirring frequently, for 1 minute.
  • Add the lentils, tomatoes, aubergine and 600ml/1pt of the stock. Stir well, then cover and simmer gently for 20 minutes.
  • Add the pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
  • Meanwhile, rinse the rice under cold running water. Drain and place in another pan with the remaining stock. Bring to the boil, add the French beans, cauliflower and mushrooms, then cover and cook gently for15 minutes or until the rice and vegetables are tender. Remove from the heat and set aside, covered, for 10 minutes.
  • Add the lentil mixture and the cashews to the cooked rice, and mix lightly together. Serve hot.
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