For a delicious Indian dish that’s full of spice, my vegetable biryani recipe is a simple one-pot meal that’s easy to make at home.
It’s also a great vegetarian alternative to a meat based curry. This can also be made in a rice cooker or pressure cooker. Simply roast or parboil the veg beforehand.
For best results, use vegetables that are locally sourced so you know they’re at their freshest. Ingredients for this recipe were delivered from Nottingham-based Kerry’s Fresh. Find out more here: https://www.kerrysfresh.co.uk
Get the directions for my mushroom risotto recipe on my website: http://www.warrennash.co.uk/recipes/vegetablebiryanirecipe
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Ingredients (Serves 4 | Prep time: 15m | Cooking time: 40m | 346 calories & 6.7g fat p/serving):
– ½ Cauliflower
– 1 Large onion
– 1 Large carrot
– 1 Large potato
– Oil (to roast)
– 200g Basmati rice
– 1 ½ tbsp Curry powder
– 2 tbsp tomato puree
– 1 Vegetable stock cube
– 60g Green beans
– Salt (to season)
– Handful fresh coriander
– 1 Red chilli
– 30g Cashew nuts
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