Vegetable biryani

Suitable for vegetarians


This one-pot dinner is a delicious and comforting meal.


Ingredients - Serves 1 Adult

  • 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 / 7½‚Äčoz.), drained
  • 1 teaspoon of fresh coriander, chopped 
  • 1 teaspoon of flaked almonds

Method

  1. Place the rice in a non-stick saucepan with the stock and curry powder, and add double the volume of boiling water.
  2. Bring to the boil then cover, reduce the heat and simmer gently for 8-10 minutes.
  3. 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.
  4. 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.
  5. Remove from the heat, cover and leave to stand for 10 minutes before serving garnished with fresh coriander and flaked almonds.

Serving Suggestions

Serve with a mixed leaf salad.

info

Keep any leftovers for lunch the next day!

About this Recipe

This recipe was developed by safefood nutritionists

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Vegetable biryani

Serves

1 Adult

1 Adult

Preparation Time

10 Minutes

10 Minutes

Cooking Time

30 Minutes

30 Minutes

Cost

Low

Low

5-a-day

4 Of Your 5 A Day

4 Of Your 5 A Day

Utensils Needed

Chopping Board, Chopping Knife, Saucepan

Chopping BoardChopping KnifeSaucepan
Energy
2096kj
497kcal
%
Fat
6.8g
10%
Saturates
0.8g
4%
Sugars
10.2g
11%
Salt
1.7g
28%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (551g)
Energy380Kj 2096Kj
90Kcal 497Kcal
Fat1.2g 6.8g
(of which saturates)0.1g 0.8g
Carbohydrate15.2g 83.6g
(of which sugars)1.9g 10.2g
Fibre2.2g 12.4g
Protein3.5g 19.2g
Salt0.3g 1.7g

Recipe rating

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