Oh, BBC Good Food — everything you tell me to make is delicious, so I love you. I first discovered you when Louise made your Gluten-free Chilli Cornbread… and ohhhhh that’s a delicious cornbread. Now, anytime I need new recipes (especially as I’m learning to cook meaty meals for the first time), I come to you.
So when I was roasting up some Tandoori Chicken and needed a side dish, I turned to you, BBC Good Food, for a biryani accompaniment. And I’m so glad I did.
Feel free to use any veggies you’ve got laying around — last night I did a biryani with leeks, carrots, a shallot, and an orange pepper. And feel free to use chicken stock if you don’t need to keep the dish vegetarian- or vegan-friendly.
If you want to go really crazy, whip up a batch of crispy onions, by thinly slicing some onions and frying them in some ghee or coconut oil until they’re golden brown. Leave them to cool in a single layer on a piece of paper towel, and then use them to top the biryani. MAGIC.
My sister, Heather, has been nicely bugging me to share the recipe, ever since I made her the biryani. Now she can make it, and so can you! Enjoy!
Roasted Vegetable Biryani
This may seem like a complicated recipe, but it’s quite hands-off. Roast some veggies, add rice and stock, and leave it all to cook while you do the things you love. I’ve already served it at two dinner parties, where I wanted to sit down and chill out rather than hang out in the kitchen before having people over. A biryani in the oven will also make your house smell divine.
Inspired by BBC Good Food’s Spiced Vegetable Biryani, Serves 6.
- 2 Tablespoons coconut oil
- 2 sweet potatoes, peeled and cubed
- 4 carrots, peeled and diced
- 4 parsnips, peeled and diced
- 1 red onion, sliced
- 1l (4 1/2 cups) vegetable stock, hot
- 3 Tablespoons curry paste (I love Patak’s “Hot Curry Paste” or “Madras Curry Paste”)
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon chili powder (omit this if you don’t want it so spicy)
- a large pinch of saffron
- 500g (2 1/2 cups) basmati rice
- 140g (about 1 1/2 cups) trimmed green beans, chopped
- the juice of 2 lemons
- a handful of fresh coriander leaves
- 50g (about 1/3 cup) toasted cashews
Preheat the oven to 425F.
Add the coconut oil, potatoes, carrots, parsnips, and onion to a large roasting dish, and toss everything to coat in the oil. Roast, uncovered, at 425F for 15 minutes, to start to soften the veggies.
Stir together the stock, curry paste, mustard seeds, cumin seeds, chili powder, and saffron.
Remove the roasting dish from the oven and add the rice, green beans, and stock mixture.
Turn the oven down to 375F.
Cover the roasting tin with foil (or a lid), and bake until the rice is tender and all of the liquid has been absorbed. Check after 30 minutes, but it could take up to 40-50 minutes.
Remove the cooked rice from the oven, stir in the lemon juice, and sprinkle the coriander and cashews over top.
Eat warm and enjoy!