Vegetable vegan biryani with carrot salad recipe
Full Cooking
Full Cooking
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Ingredients

  • Ingredients
  • 400 g basmati rice
  • pinch saffron threads (optional)
  • 2 tbsp vegetable oil
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 100 g red lentils
  • 100 g French beans, trimmed and cut in half
  • handful curry leaves
  • 2 handfuls frozen peas
  • small bunch coriander
  • 50 g roasted cashew nuts, roughly chopped
  • poppadoms and naan bread, to serve
  • For the paste
  • 1 large onion, roughly chopped
  • large piece ginger, roughly chopped
  • 5 garlic cloves
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 small green chilli
  • For the carrot salad
  • 4 carrots pinch of golden caster sugar
  • squeeze lemon juice
  • handful cashew nuts, roughly chopped
  • handful coriander leaves, roughly chopped
  • thumb-sized piece ginger, shredded into matchsticks
  • 1 tsp cumin seed, toasted

Instructions

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