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Vegetable Vegan Biryani with Carrot
By Adrian Fowler 
Print Recipe
Recipe from Good Food magazine, May 2013
Ingredients
- 400 g Basmati rice
- Pinch Saffron threads (optional)
- 2 tbsp Vegetable oil
- 1 cauliflower (cut into small florets)
- 2 Potatoes cut into chunks
- 100 g Red lentils
- 100 g French beans trimmed and cut into halves
- 1 handful Curry leaves
- 2 handfuls frozen peas
- 1 small Coriander (bunch)
- 50 g Roasted Cashew Nuts roughly chopped
- popadums & Naan bread to serve
- For the paste
- 1 large onion roughly chopped
- 1 large Piece of ginger roughly chopped
- 5 Garlic cloves
- 2 tsp Curry powder
- 1 tsp ground cumin
- 2 tbsp Vegetable oil
- 1 small Green Chilli
- For the Carrot Salad
- 4 medium Carrots
- 1 pinch Golden caster sugar
- 1 squeeze lemon juice
- 1 handful Cashew nuts roughly chopped
- 1 handful Coriander leaves roughly chopped
- 1 thumb-size Piece of ginger cut into matchsticks
- 1 tsp Cumin seads toasted
Preperation time: 30 minutes
Cook time: 40 minutes
Serves: 8
Required number of servings: people
Method
- Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
- To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, and then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.
- For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, popadum’s for any vegans and naan bread for the vegetarians.
