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

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

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.