Skip to content

One-pot vegie biryani *Mighty Meals exclusive*

3.75 serves of vegetables in each serve

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 4

  3.75 serves of vegetables per serve

Diet and Allergies:

,

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 4

  3.75 serves of vegetables per serve

Diet and Allergies:

,

Ingredients

1 tbsp olive oil
2 medium onions, thinly sliced
1 tsp jarred minced garlic
1 tsp jarred minced ginger
¼ cup korma curry paste
1 tsp ground turmeric
450g cooked brown basmati rice
1 ½ tbsp currants
½ cup reduced-salt vegetable stock
1 medium carrot, finely chopped
1 ¼ cups green beans, halved
5 ½ cups cauliflower, cut into small florets
⅓ cup flaked almonds, toasted (optional)
½ cup roughly chopped fresh coriander leaves (optional)
⅓ cup reduced-fat natural Greek yoghurt

Method

Step 1

Heat the oil in a large, deep-sided frying pan over medium heat.  Add the onion, garlic and ginger and cook, stirring occasionally, for 12 minutes or until caramelised.  Transfer to a bowl and set aside.

Step 2

Add the curry paste and turmeric to the same pan.  Cook, stirring, for 1 minute or until fragrant.

Step 3

Add the rice, currants and two-thirds of the onion mixture and cook, stirring, for 1 minute or until coated.

Step 4

Add the stock, carrot, green beans and cauliflower and stir to combine.  Cook, covered, for 5-10 minutes, until vegetables are tender.

Step 5

Divide the rice among bowls.  Scatter with the reserved onion mixture, almonds and coriander if using.  Dollop with yoghurt and serve.


Ingredient swaps:

  • If you don’t have cauliflower you can use broccoli.
  • If you don’t have green beans try snow peas instead.
  • You can use madras curry paste instead of korma curry paste.

Budget tips:

  • Stock cubes or powder can be used instead of liquid stock to save money.
  • A frozen vegetable mix can be used instead of fresh vegetables to save time and money.
  • Make your own microwave-cooked rice pouches to save money.  Simply, cook rice following packet instructions and set aside to cool.  Fill zip lock bags with 250g rice, press flat and seal.  Store in the freezer for up to 3 months.  Reheat in the microwave until hot to serve.

Reduce waste:

  • To refrigerate: Store biryani in a reusable container for up to 3 days.
  • To freeze: Store biryani (without almonds, coriander and yoghurt), as above, for up to 3 months.  Thaw at room temperature and heat in the microwave until piping hot.

Share recipe:

You might also like:

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce