Gluten Free Vegetable Biryani

A simple spiced rice dish, great for the whole family. At £0.51 per serving, give it a go!

Credited to: Coeliac UK

Kcal: 429.0

Difficulty: Pretty easy

Serves 4
10 mins prep
40 mins cooking time

Ingredients

  • 2 tbsp oil 
  • 1 onion, peeled and diced
  • 1 tbsp ginger, peeled and grated
  • 2 cloves of garlic, peeled and crushed
  • 1 green chilli, finely sliced
  • 1 tbsp curry powder
  • ½ tsp turmeric
  • ½ cauliflower, separated into florets
  • 2 carrots, cut into small cubes
  • 150g peas
  • 1 x 400g kidney beans, drained
  • 200g basmati rice
  • 1 bay leaf (optional)
  • 1 lime, quartered
  • 1 tbsp fresh coriander, chopped

Notes: *search our online food and drink information service

Method

  1. Preheat the oven to 180ᵒC, 350ᵒF Gas mark 4.
  2. Heat oil in a large pan, fry the onion for 3-4 minutes. Add the ginger, garlic, chillies, curry powder and turmeric. 
  3. Add the cauliflower florets and carrots and fry for 3-4 minutes or until they start to colour. 
  4. Rinse the rice in water until the water runs clear. Add the rice, peas and kidney beans to the pot. 
  5. Add 600ml boiling water to the pan and the bay leaf (if you have one). Cover with a lid or tin foil to make an airtight seal. Place in the oven to bake for 30 minutes.
  6. Serve with fresh coriander and lime wedges.

Nutritional information per serving

Kcal
429
Fat
9.9g
Carbs
73.2g
Protein
17.6g
Fibre
10.4g
Sugars
10.2g

Hints and tips:

A simple dinner, you can use any vegetables you enjoy. Also, can swap the kidney beans for tinned chickpeas or tinned lentils.