Easy One-Pot Biryani

Easy One-Pot Biryani

We can’t get enough of one-pot recipes at the moment! It has been a busy first month in 2018, so recipes like this easy one-pot biryani and just ideal.

This winter-warming biryani is brimming with tasty vegetables, including cauliflower, mushrooms and carrots, which blend really well with the fragrant spices.

We’ve also made it super easy by using a curry paste. There’s no fixed rule for what paste to use, so just go for your favourite. We actually found a ‘biryani’ version, which has a nice kick to it but isn’t too overpowering.

Serve with vegan yoghurt and a sprinkling of leftover fresh herbs.

Enjoy!

Roxy & Ben

Easy One-Pot Biryani

Print Recipe
Easy One-Pot Biryani
Easy One-Pot Biryani
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Easy One-Pot Biryani
Instructions
  1. Wash the rice until it runs clear then leave to one side.
  2. Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
  3. Then add the onion to the saucepan and fry for 5 minutes.
  4. Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
  5. Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
  6. Next, add the tomato, raisins, rice, mint, coriander, stock and salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
  7. Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy.
  8. Serve with a squeeze of lemon juice, a spoonful of yoghurt, and a sprinkling of leftover mint or coriander.

One-Pot Winter Jambalaya

One-Pot Winter Jambalaya

Not only does ‘Jambalaya’ have a really cool name, but it also has a fascinating history!

Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

We just love the idea of throwing lots of delicious ingredients into one pot and experimenting with different seasoning and flavours.

Our seasonal vegan version includes some of our favourite winter vegetables. It’s perfect for cold nights and the best thing is you can make the entire thing in one pot!

The cajun seasoning gives the dish a lovely kick and a smokey aroma. Be careful because some cajun mixes can be very spicy, so you might want to try adding one tbsp, then testing the recipe.

Okra is a seriously underrated vegetable. We’ve found the trick is not to overcook it, otherwise it can turn into a slimy mess!

Enjoy,

Roxy & Ben

One-Pot Winter Jambalaya

Print Recipe
One-Pot Winter Jambalaya
One-Pot Winter Jambalaya
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
One-Pot Winter Jambalaya
Instructions
  1. Remove the okra from the freezer and leave it to thaw at room temperature.
  2. Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
  3. Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
  4. Rinse the rice in hot water, then add it to the pan along with the tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
  5. Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
  6. Serve with chopped parsley and tablespoon of vegan yoghurt.