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Easy veggie biryani

This tasty Indian-inspired dish is faster than a takeaway

  • Prep: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 305
  • Carbohydrates 57
  • Saturated Fat 0
  • Sugar 0
  • Protein 9
  • Fat 6
  • Fibre 2
  • Salt 1.42

Nutrition per serving

  • Calories 305
  • Carbohydrates 57
  • Saturated Fat 0
  • Sugar 0
  • Protein 9
  • Fat 6
  • Fibre 2
  • Salt 1.42

Ingredients

  • 250g basmati rice
  • 400g special mixed frozen vegetables
  • a generous handful of raisins
  • 1 vegetable stock cube
  • 2 tbsp korma curry paste
  • a generous handful of roasted salted cashew nuts

Method

  1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.

  2. Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.

  3. Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

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