Meals and Courses

Vegetable, Fruit and Nut Biryani

cook 30 mins
  • 250 g (8 oz) basmati rice
  • 1/2 cauliflower, broken into florets
  • 2 tablespoons vegetable oil
  • 2 large sweet potatoes, peeled and cut into cubes
  • 1 large onion, sliced
  • 3 tablespoons hot curry paste
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons mustard seeds
  • 300 ml (1/2 pint) hot vegetable stock
  • 250 g (8 oz) fine green beans, topped and tailed and halved
  • 100 g (3 1/2 oz) sultanas
  • 6 tablespoons chopped coriander
  • 50 g (2 oz) cashew nuts, lightly toasted
  • Bring a large saucepan of lightly salted water to the boil and cook the rice for 5 minutes. Add the cauliflower and cook with the rice for a further 10 minutes or until both are tender, then drain.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the sweet potatoes and onion over a medium heat, stirring occasionally, for 10 minutes until browned and tender. Add the curry paste, turmeric and mustard seeds and cook, stirring, for a further 2 minutes.
  • Pour in the stock and add the green beans. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Stir in the drained rice and cauliflower, sultanas, coriander and cashew nuts and simmer for a further 2 minutes. Serve spooned on to warmed serving plates with poppadums and raita.
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