Traditionally, biryani is baked for hours, but this plant-based option is a one-pot time-saver. Filled to the brim with cauliflower, green beans, and aromatic spices, all tucked in under a layer of fluffy basmati rice, this biryani recipe is an absolute crowd-pleaser for your vegan guests. Or, for when you just want to shake things up for your next family dinner!

 

Directions:

1. Combine the onions, garlic, ginger, and chillies in a food processor and blend on high with a little water until you have a smooth paste.

2. Heat the oil in a large casserole dish over high heat until hot. Add the onion paste and fry until starting to colour, about 5 minutes.

3. Sprinkle over the ground spices and some salt and pepper, stirring well. Cook for 1 minute until aromatic and slightly darkened in colour.

4. Stir in the bay leaves, drained rice, and stock.Bring the biryani to a vigorous, rolling boil before covering with a tight-fitting lid. Cook over low heat for 20 minutes.

5. Remove from the heat, arrange the cauliflower and green beans on top of the rice, and re-cover with the lid. Let stand for 10 minutes.

6. Fluff with a fork to separate the rice; stir the cauliflower and beans into the biryani. Season to taste with lemon juice, salt, and pepper.

7. Divide between plates and garnish with flaked almonds and coriander. 

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Ingredients:

• 2 large onions, roughly chopped
• 6 cloves garlic
• 1 tbsp fresh ginger, peeled
• 2 green chillies, seeded and chopped
• 4 tbsp sunflower oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp paprika1 tsp ground turmeric

• 3 bay leaves
• 300 g | 1 3/4 cups basmati rice, rinsed in several changes of water, then drained
• 850 ml vegetable stock
• 300 g | 2 cups cauliflower florets
• 225 g | 2 cups green beans, trimmed
• 1 lemon, juiced
• 2 tbsp flaked almonds , toasted
• 25 g | 1 cup coriander, torn
• salt
• freshly ground black pepper