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    Vegetable Biriyani

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    Vegetable Biriyani

    This speedy vegetarian biriyani is cooked in one pan on the hob, and makes a great alternative to a Friday night take-away.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 1 large onion, chopped
    • 3 tbsp Patak's Tikka Masala Curry Paste
    • 400g can Waitrose Chopped Italian Tomatoes in Natural Juice
    • 300ml hot vegetable stock
    • 1 medium sweet potato, peeled and cut into 1 cm cubes, about 400g
    • 1 cauliflower, broken into florets, about 350g
    • ½ x 200g pack trimmed green beans, halved
    • 1 red pepper, deseeded and cut into strips
    • 250g pack Waitrose Microwave Basmati Rice
    • 20g pack fresh coriander, roughly chopped


    1. Heat the oil in a large saucepan and cook the onion for 3-4 minutes until softened. Stir in the curry paste and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil.
    2. Add the vegetables, cover and simmer for 20 minutes, stirring occasionally, or until all the vegetables are just tender.
    3. Cook the rice according to the pack instructions. Stir into the curry, cover and heat for a further 5 minutes. Add the coriander and leave to stand for 2 minutes before serving.

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    Cook 450g sliced chicken breast or thigh with the onions, and swap for the cauliflower.


    Average user rating

    5 stars