Roast vegetable biryani

Nothing like a hearty fragrant bowl packed with flavour. Bulk up this meal with leftover cooked meat or up the quantity of vegetables to feed a bigger crowd.

Less than 1 hour

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 cauliflower, broken into florets
  • 1 butternut, diced (skin on)
  • 2 onions, thinly sliced
  • Glug oil
  • 1 tsp (5ml) each cumin, mustard, coriander and nigella seeds (optional)
  • 1 cup (250ml) plain yoghurt
  • 1 packet (70g) curry paste of choice
  • Juice of ½ lemon
  • Salt and milled pepper
  • 2 cups (500ml) basmati rice, par-cooked
  • ½ packet (500g) brown lentils, cooked
For serving:
  • 1 packet (250g) mini Italian tomatoes, finely chopped (salad tomatoes work well too)
  • ½ onion, finely diced
  • Handful fresh coriander, chopped
  • 1 Tbsp (15ml) white vinegar
  • 4 boiled eggs, halved

Method:

  1. Preheat oven to 180°C. 
  2. Place cauliflower, butternut and onion onto a lined baking tray.
  3. Drizzle with oil, scatter with spices and roast for 25 minutes, tossing occasionally until cooked through.
  4. Whisk yoghurt, curry paste and lemon juice until smooth. Season.
  5. Line a deep 20cm ovenproof dish/ cake tin with baking paper.
  6. Layer rice, lentils and vegetables in the cake tin in alternating layers.
  7. Cover with foil and bake for 40 minutes.
  8. Toss together tomatoes, onion and coriander to make a sambal and stir through vinegar.
  9. Unmould biryani and top with sambal, boiled eggs and extra plain yoghurt.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Brunch crêpe cake

Mix and match your favorite seasonal fruit as toppings to serve this brunch delight all-year round.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.