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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
