Vegetable vegan biriyani with carrot salad

» Vegetable vegan biriyani with carrot salad
Vegetable vegan biriyani with carrot salad


  • 1. Preheat oven to 375°.400g basmati rice
  • pinch saffron threads (optional)
  • 2 tbsp vegetable oil
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 100g red lentils
  • 100g French beans, trimmed and cut in half
  • handful curry leaves
  • 2 handfuls frozen peas
  • small bunch coriander
  • 50g roasted cashew nuts, roughly chopped
  • poppadoms and naan bread, to serve
  • For the paste
  • 1 large onion, roughly chopped
  • large piece 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 carrots
  • pinch of golden caster sugar
  • squeeze lemon juice
  • handful cashew nuts, roughly chopped
  • handful coriander leaves, roughly chopped
  • thumb-sized piece ginger, shredded into matchsticks
  • 1 tsp cumin seed, toasted


Soak the rice for 30 mins, then washing in several  changes of  water until it runs clear. Cover with about 1 cm  water, add the saffron , 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.

Preparing the paste, blitz all the ingredients together in a food processor. Overheat the oil in a saucepan. Tip in the  paste,  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. Move the rice through the curry until  completely  combined and hot, then spoon into 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, poppadoms for any vegans and  naan bread for the vegetarians.

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