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Plated meal

Vegetable Biryani with Green Beans & Toasted Almond Flakes

  • Gluten Free
  • Vegetarian
  • Indian
  • Pakistani
  • Contains Dairy

Nutrition Per Portion

  • Calories

    662

  • Carbs

    86g

  • Fat

    31.7g

  • Fibre

    7.8g

  • Protein

    10.8g

  • Sugar

    16.2g

  • 0.0 min

    Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.

  • 0.5 min

    Heat a little oil in a frying pan.

  • 1.0 min

    When hot, add the almond flakes and toast until browned.

  • 2.5 min

    When toasted, remove the almonds from the pan and place on a paper towel and set aside.

  • 3.0 min

    Finely slice the brown onion.

  • 3.5 min

    Chop the fresh coriander

  • 4.0 min

    Finely chop the garlic.

  • 4.5 min

    Peel and finely chop the ginger.

  • 5.0 min

    Cut the cauliflower into small florets.

  • 5.5 min

    Heat the butter in a saucepan over medium heat.

  • 6.0 min

    Add the onion, garlic, ginger, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.

  • 8.0 min

    Add the turmeric and curry paste. Cook for about 30 seconds, or until aromatic.

  • 8.5 min

    Add the rice and raisins and immediately pour over the vegetable stock.

  • 9.0 min

    Mix the ingredients to ensure nothing is stuck to the bottom of the saucepan. Cover the saucepan and bring to a boil.

  • 10.0 min

    Once it is boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender. Add more stock or water if becoming too dry.

  • 11.0 min

    Add the cauliflower and green beans.

  • 20.0 min

    Turn off the heat and leave for 5-10 minutes.

  • 27.0 min

    Remove the cinnamon stick.

  • 27.5 min

    Stir in half of the fresh coriander.

  • 28.0 min

    To serve, scatter over the rest of the coriander and toasted almond flakes.

  • Ingredients

    Green Beans

    Ginger

    finely chopped

    Garlic

    finely chopped

    Almond Flakes

    Fresh Coriander

    chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250ml per person

    Raisins

    Madras Curry Paste

    Cauliflower

    Turmeric

    Cinnamon Stick

    Cardamom Pod

    Dried Bay Leaves

    Brown Onion

    sliced

    Butter

    White Rice

    Olive Oil

    1 tablespoon per person

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