Description
Jamie Oliver’s Vegetable Biryani whisks spices and colorful vegetables into a fragrant masterpiece of Indian cuisine. Rich layers of aromatic rice, tender vegetables, and complex spices create a delicious journey you’ll savor with each perfectly balanced bite.
Ingredients
Scale
Main Vegetables and Protein:
- 1 large head of cauliflower (about 1 kg / 2.2 pounds)
- 200g (7 ounces) paneer cheese
- 250g (8.8 ounces) frozen spinach
- 600g (21 ounces) ripe tomatoes, on the vine
- 3 onions
- 1 fresh green chilli
- 5cm (2 inches) piece of ginger
- 6 cloves of garlic
Grains and Base:
- 450g (1 pound) basmati rice
Seasonings and Extras:
- 1 tablespoon curry powder
- 1 tablespoon tomato purée
- 1 bunch of fresh coriander (30g / 1 ounce)
- 100g (3.5 ounces) Greek yogurt
- ground turmeric, for dusting
- olive oil
Instructions
- Preheat the oven to 200°C (392°F, gas mark 6, fan 180°C). Cook the rice in a large pot of salted water according to package instructions, then drain and allow to cool completely.
- Peel and finely slice the garlic, ginger, and onions. Heat 1 tablespoon of oil in a large shallow ovenproof pan over medium heat, sauté the sliced ingredients with curry powder for 15 minutes, stirring consistently until they turn golden and fragrant.
- Add roughly chopped tomatoes and chiles to the pan. Pour in the tomato purée and cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down slightly.
- Remove the stem from the cauliflower and chop the florets into bite-sized pieces. Slice any attractive leaves. Cut the paneer into small cubes and add to the pan along with the cauliflower, leaves, and spinach.
- Pour 100 milliliters (3.4 fluid ounces) of water into the pan, mix thoroughly, and bring to a gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally to prevent sticking.
- While simmering, finely chop the fresh coriander leaves. Remove the pan from heat and stir in the yogurt, seasoning to taste with salt and pepper.
- Carefully remove half of the curry mixture and set aside. Layer half of the cooled rice over the remaining curry in the pan, sprinkle with turmeric and half of the chopped coriander.
- Add the reserved curry mixture on top, creating a second layer. Drizzle with a small amount of oil and place on the bottom rack of the oven.
- Bake for 25 minutes or until the top becomes crisp and golden brown. Serve hot with mango chutney and crunchy poppadoms for an authentic flavor experience.
Notes
- Chill cooked rice completely before assembling to prevent soggy texture.
- Store leftover casserole in airtight containers for up to 3 days in the refrigerator.
- Freeze individual portions wrapped tightly in plastic wrap and aluminum foil for quick future meals.
- Use fresh spices within 6 months for maximum flavor intensity and aroma.
- Select long-grain basmati rice for best separation and fluffy consistency.
- Replace green chilies with mild bell peppers for a kid-friendly version.
- Grate fresh ginger and garlic for more vibrant, authentic taste compared to pre-minced options.
- Experiment with different protein alternatives like tofu or chickpeas for vegetarian adaptations.
- Pat protein dry before seasoning to ensure perfect browning and crisp edges.
- Rinse rice thoroughly to remove excess starch and prevent clumping during cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 30 mg