This week’s recipe is one of my all time faves. Stew and I love to eat Indian food, and we’ve perfected our homemade curry recipe, to the point where we now offer it to every guest that comes to say. It’s the one meal I’m really proud of.
For one of my vegetarian challenges with ao.com, we were set the challenge of creating a vegetable Biryani. I’ve never made a Biryani before, but have often chosen it when eating out. So I was really excited to try our hand and making our own.
The steps to making this dish are really simple. All of you should try it!
Ingredients (serves 4)
Half a cauliflower, broken into small florets
1 large sweet potato, peeled and cubed
Half a large onion, sliced
400ml hot vegetable stock
1 tbsp hot curry paste
1 red chilli. seeded and finely chopped
160g basmati rice
1 red pepper, seeded and sliced
Handful of cup mushrooms, quartered
Juice from half a lemon
A handful of fresh coriander leaves, roughly chopped
Poppadoms to serve
1. Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through.
2. Add all the vegetables to the dish, except the mushrooms, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
3. While the vegetables are roasting, stir together the stock, curry paste and chilli.
4. Mix the rice and mushrooms with the vegetables in the tin, then pour over the stock mixture.
5. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed.
6. Stir in the lemon juice and check the seasoning, then scatter over the coriander. Serve with a pile of poppadoms!
We also added some left over spinach into ours, just to pack it with even more vegetables!
Have you ever made a Biryani? After seeing the recipe, do you think you’d make one?