Cauliflower, saffron and broccoli biryani

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Cauliflower, saffron and broccoli biryani

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 45 mins

Rating: Rated 0 / 5 (0 ratings)

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, chopped
  • pinch of saffron threads
  • 250g basmati rice, rinsed and drained
  • 225g broccoli florets
  • seeds of ½–1 pomegranate
  • 2 red onions, thickly sliced
  • 4 tbsp biryani-style curry paste
  • 300g cauliflower florets
  • 800ml good quality vegetable stock
  • 50g pistachio nuts, chopped

Method

Stage 1

Preheat the oven to 180C/fan 160C/gas 4. Heat the oil in an ovenproof casserole pan and sauté the onions for 8 minutes, until golden.

Stage 2

Add the garlic, curry paste and saffron, and sauté for 1 minute. Stir in the cauliflower florets and cook for 1 minute. Add the rice, stock and broccoli florets and bring to the boil.

Stage 3

Cover and cook in the oven for 35 minutes, until the rice is tender and the liquid has been absorbed. Remove from the heat and leave to stand for 5 minutes.

Stage 4

Stir the pistachio nuts and pomegranate seeds into the biryani or scatter over the top just before serving.

Photos

Cauliflower, saffron and broccoli biryani

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 457g
  • Fat: 18g
  • Saturated fat: 3g
  • Protein: 14g
  • Carbohydrates: 65.5g
  • Sugars: 8.5g
  • Fibre: 7g
  • Salt: 0.6g

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