Vegetable 'biryani'
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Vegetable 'biryani'
A cheat’s stove-top version of a classic oven-baked dish, with lots of vegetables. If you’re meat eaters, you can add some diced chicken or minced lamb along with the cauliflower
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
553Kcal
Fat
17gr
Saturates
3gr
Carbs
75gr
Sugars
13gr
Fibre
11gr
Protein
19gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 2 tsp medium curry powder
- ½ tsp hot chilli powder, plus extra to dust (optional)
- ¼ tsp fine sea salt
- 300g cauliflower, chopped into 2-3cm florets
- 125g basmati rice, rinsed
- 4 tbsp dairy-free coconut yogurt
- 300ml hot vegetable stock*
- 150g frozen peas
- 25g almonds, toasted and chopped
- coriander to serve (optional)
Step by step
- Heat the oil in a lidded medium saucepan, add the onion and cook on a medium- high heat for 4-5 minutes until the onion starts to colour.
- Stir in the curry and chilli powders, salt and cauliflower and stir-fry for 2 minutes, coating thoroughly in the spices. Mix the rice in well.
- Stir in 2 tablespoons of the coconut yogurt then pour in the hot stock. Bring to the boil, give everything a stir then tip in the peas and cover with the lid. Reduce the heat to low and cook for 15 minutes without lifting the lid; the rice should have absorbed all the liquid and the veg will be tender.
- Fluff up the grains of rice with a fork and scatter over the almonds and coriander. Serve topped with the rest of the coconut yogurt and dusted with a little extra chilli powder, if you wish. *Use gluten-free stock, if required.
