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Vegan Biryani

Vegan Biryani with lemon and almonds

Kate Ford | The Veg Space
This easy oven-baked vegan biryani is a delicious rice dish to serve as a weeknight supper, or with a feast of curries and naan bread.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main
Cuisine Indian
Servings 4 people
Calories 511 kcal

Ingredients
  

  • 300 g basmati rice
  • 2 tablespoon rapeseed or sunflower oil
  • 3 garlic cloves
  • 1 onion
  • 2 carrots
  • 2 potatoes
  • 2 teaspoon garam masala
  • 1 teaspoon turmeric
  • 600 ml vegetable stock
  • 2 teaspoon fresh ginger peeled and grated (or ready-chopped ginger from a jar or tube)
  • 1 red chilli
  • 70 g frozen peas
  • 40 g sultanas
  • 1 lemon
  • 3 tablespoon flaked almonds
  • small bunch fresh coriander

Instructions
 

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Soak the basmati rice in a bowl of cold water until needed.
  • Peel and slice the onion, peel the carrots and potatoes and cut into cubes of roughly 1cm.
  • Put the onion, carrot and potato into a large ovenproof casserole dish with the oil, garlic cloves (whole, unpeeled), garam masala and turmeric. Season with salt, toss everything together until fully coated in oil, then roast for 15 minutes.
  • In a heatproof jug, mix the vegetable stock, sliced chilli (deseeded if you prefer) and ginger.
  • Drain and rinse the basmati rice.
  • Remove the roasting vegetables from the oven, and set aside the garlic cloves. Tip the jug of stock and the basmati rice into the casserole dish. Squeeze the flesh from the skins of the garlic cloves. Discard the skins, chop or mash the flesh with a fork, and stir it into the pot. Cover with a tightly fitting lid (or foil if you don't have a lid), and return to the oven for 20 minutes.
  • After 20 minutes, stir the peas and sultanas through the rice. If it is looking a little too dry you can add a splash more water at this stage too. Return it to the oven for a further 10 minutes.
  • Scatter the flaked almonds on a baking tray and place in the oven on a low shelf for the last 5 minutes of cooking - they should be just turning golden but not too brown, watch carefully!
  • Finely chop the coriander leaves. When the rice has finished cooking, squeeze over the lemon juice, stir through the coriander and scatter with the toasted almonds.
    Vegan Biryani

Video

Nutrition

Serving: 1portionCalories: 511kcalCarbohydrates: 90.7gProtein: 11gFat: 11.5gSaturated Fat: 1.2gSodium: 51mgPotassium: 777mgFiber: 7.2gSugar: 7gCalcium: 65mgIron: 2mg
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