What are the main ingredients in Fragrant Five-Veg Biryani?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Milk (optional), Sugar/Sweetener/Honey (optional)

What is the nutritional information of Fragrant Five-Veg Biryani?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Fragrant Five-Veg Biryani?

PARCOOK THE RICE: Place the rice in a pot and submerge in 500ml of water. Stir through 1 tsp of salt, cover with a lid, and place over a medium heat. Bring to a simmer and parcook for 7-9 minutes until the rice has softened slightly. Remove from the heat on completion. COMFORT FOOD AT ITS BEST: Plate up a generous helping of vegetable biryani and sprinkle over the toasted almond flakes. Place the remaining baby spinach on the side, top with the carrot sambal, and garnish with any remaining fresh chilli to taste. Get started, Chef! CHARRED VEG: Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the carrot rounds, halved green beans, and cauliflower pieces for 4-5 minutes until lightly charred. On completion, add in three-quarters of the rinsed baby spinach and half of the raisins. Toss until coated, and season to taste. Transfer to an ovenproof pot or dish (that has a lid) and set aside. ALMONDS & SAMBAL: Preheat the oven to 200°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice half of the trimmed carrot into rounds and set aside. CURRY BASE: Return the pan to a medium heat with another drizzle of oil or knob of butter. When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the grated garlic, the grated ginger, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly, then add the curry powder and continue to fry for another minute. Add a splash of water to deglaze the pan. Transfer to the pot of veg and toss to coat. GET STEAMY: Spoon the half-cooked rice over the veg and spread out to form a layer. Evenly pour over 100ml of milk or water and cover with the lid – if you don’t have one, you can use a piece of tinfoil instead! Place in the oven for 15-20 minutes until the rice and lentils are completely cooked through. Remove from the oven on completion and lightly toss together to incorporate any remaining liquid. Grate the remaining carrot and place in a bowl. Toss through the remaining raisins and season to taste.

What should be prepared from my kitchen to make Fragrant Five-Veg Biryani?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Milk (optional), Sugar/Sweetener/Honey (optional)

Fragrant Five-Veg Biryani

Load up with nutrients and indulge in our take on a favourite of Indian cuisine. Charred veg, baby spinach, and raisins, blanketed by aromatic rice and steamed until fully infused with a lavish array of spices. Relish the vegan version, or enrich it with milk and butter!

Fragrant Five-Veg Biryani

with charred cauliflower and carrot, raisins & flaked almonds

Hands on Time: 30 - 45 minutes

Overall Time: 50 - 60 minutes

Ingredients:

Baby Spinach
Carrot
Cauliflower Florets
Flaked Almonds
Fresh Chilli
Fresh Ginger
Garlic Clove
Green Beans
Medium Curry Powder
Onion
Raisins
Spice & All Things Nice Breyani Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Butter (optional)
Milk (optional)
Sugar/Sweetener/Honey (optional)

Serves 1

ALMONDS & SAMBAL
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice half of the trimmed carrot into rounds and set aside.
CHARRED VEG
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the carrot rounds, halved green beans, and cauliflower pieces for 3-4 minutes until lightly charred. On completion, add in three-quarters of the rinsed baby spinach and half of the raisins. Toss until coated. Transfer to a pot that has a lid, season to taste, and set aside.
PARCOOK THE RICE
Place the rice in a pot and submerge in 250ml of water. Stir through ½ tsp of salt, cover with a lid, and place over a medium heat. Bring to a simmer and parcook for 5-7 minutes until the rice has softened slightly. Remove from the heat on completion.
CURRY BASE
Return the pan to a medium heat with another drizzle of oil or knob of butter. When hot, fry the sliced onion for 7-8 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the grated garlic, the grated ginger, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly, then add the curry powder and continue to fry for another minute. Add a splash of water to deglaze the pan. Transfer to the pot of veg and toss to coat.
GET STEAMY
Spoon the half-cooked rice over the veg and spread out to form a layer. Evenly pour over 50ml of milk or water and pop on a lid. Place over a medium heat and steam for 7-10 minutes until the rice and lentils are completely cooked through, only checking when necessary. If the veg starts to catch at the bottom, pour in a little more milk or water to continue cooking. Remove from the heat on completion and lightly toss together to incorporate any remaining liquid. Grate the remaining carrot and place in a bowl. Toss through the remaining raisins and season to taste.
COMFORT FOOD AT ITS BEST
Plate up a generous helping of vegetable biryani and sprinkle over the toasted almond flakes. Place the remaining baby spinach on the side, top with the carrot sambal, and garnish with any remaining fresh chilli to taste. Get started, Chef!

Flaked Almonds - 10g
Carrot - 120g
Raisins - 15g
Cauliflower Florets - 150g
Green Beans - 150g
Baby Spinach - 20g
Spice & All Things Nice Breyani Rice - 100ml
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Medium Curry Powder - 10ml

Download the Recipe

Serves 2

ALMONDS & SAMBAL
Preheat the oven to 200°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice half of the trimmed carrot into rounds and set aside.
CHARRED VEG
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the carrot rounds, halved green beans, and cauliflower pieces for 4-5 minutes until lightly charred. On completion, add in three-quarters of the rinsed baby spinach and half of the raisins. Toss until coated, and season to taste. Transfer to an ovenproof pot or dish (that has a lid) and set aside.
PARCOOK THE RICE
Place the rice in a pot and submerge in 500ml of water. Stir through 1 tsp of salt, cover with a lid, and place over a medium heat. Bring to a simmer and parcook for 7-9 minutes until the rice has softened slightly. Remove from the heat on completion.
CURRY BASE
Return the pan to a medium heat with another drizzle of oil or knob of butter. When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the grated garlic, the grated ginger, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly, then add the curry powder and continue to fry for another minute. Add a splash of water to deglaze the pan. Transfer to the pot of veg and toss to coat.
GET STEAMY
Spoon the half-cooked rice over the veg and spread out to form a layer. Evenly pour over 100ml of milk or water and cover with the lid – if you don’t have one, you can use a piece of tinfoil instead! Place in the oven for 15-20 minutes until the rice and lentils are completely cooked through. Remove from the oven on completion and lightly toss together to incorporate any remaining liquid. Grate the remaining carrot and place in a bowl. Toss through the remaining raisins and season to taste.
COMFORT FOOD AT ITS BEST
Plate up a generous helping of vegetable biryani and sprinkle over the toasted almond flakes. Place the remaining baby spinach on the side, top with the carrot sambal, and garnish with any remaining fresh chilli to taste. Get started, Chef!

Flaked Almonds - 20g
Carrot - 240g
Raisins - 30g
Cauliflower Florets - 300g
Green Beans - 300g
Baby Spinach - 40g
Spice & All Things Nice Breyani Rice - 200ml
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Fresh Chilli - 2
Medium Curry Powder - 20ml

Download the Recipe

Serves 3

ALMONDS & SAMBAL
Preheat the oven to 200°C. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice half of the trimmed carrot into rounds and set aside.
CHARRED VEG
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the carrot rounds, halved green beans, and cauliflower pieces for 4-5 minutes until lightly charred. On completion, add in three-quarters of the rinsed baby spinach and half of the raisins. Toss until coated, and season to taste. Transfer to an ovenproof pot or dish (that has a lid) and set aside.
PARCOOK THE RICE
Place the rice in a pot and submerge in 500ml of water. Stir through 1 tsp of salt, cover with a lid, and place over a medium heat. Bring to a simmer and parcook for 7-9 minutes until the rice has softened slightly. Remove from the heat on completion.
CURRY BASE
Return the pan to a medium heat with another drizzle of oil or knob of butter. When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the grated garlic, the grated ginger, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly, then add the curry powder and continue to fry for another minute. Add a splash of water to deglaze the pan. Transfer to the pot of veg and toss to coat.
GET STEAMY
Spoon the half-cooked rice over the veg and spread out to form a layer. Evenly pour over 100ml of milk or water and cover with the lid – if you don’t have one, you can use a piece of tinfoil instead! Place in the oven for 15-20 minutes until the rice and lentils are completely cooked through. Remove from the oven on completion and lightly toss together to incorporate any remaining liquid. Grate the remaining carrot and place in a bowl. Toss through the remaining raisins and season to taste.
COMFORT FOOD AT ITS BEST
Plate up a generous helping of vegetable biryani and sprinkle over the toasted almond flakes. Place the remaining baby spinach on the side, top with the carrot sambal, and garnish with any remaining fresh chilli to taste. Get started, Chef!

Flaked Almonds - 20g
Carrot - 240g
Raisins - 30g
Cauliflower Florets - 300g
Green Beans - 300g
Baby Spinach - 40g
Spice & All Things Nice Breyani Rice - 200ml
Onion - 1
Garlic Clove - 2
Fresh Ginger - 20g
Fresh Chilli - 2
Medium Curry Powder - 20ml

Download the Recipe

Serves 4

ALMONDS & SAMBAL
Preheat the oven to 200°C. Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice half of the trimmed carrot into rounds and set aside.
CHARRED VEG
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the carrot rounds, halved green beans, and cauliflower pieces for 5-6 minutes until lightly charred. You may need to do this step in batches. On completion, add in three-quarters of the rinsed baby spinach and half of the raisins. Toss until coated, and season to taste. Transfer to an ovenproof pot or dish (that has a lid) and set aside.
PARCOOK THE RICE
Place the rice in a pot and submerge in 1L of water. Stir through 2 tsp of salt, cover with a lid, and place over a medium heat. Bring to a simmer and parcook for 9-12 minutes until the rice has softened slightly. Remove from the heat on completion.
CURRY BASE
Return the pan to a medium heat with another drizzle of oil or knob of butter. When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the grated garlic, the grated ginger, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly, then add the curry powder and continue to fry for another minute. Add a splash of water to deglaze the pan. Transfer to the pot of veg and toss to coat.
GET STEAMY
Spoon the half-cooked rice over the veg and spread out to form a layer. Evenly pour over 200ml of milk or water and cover with the lid – if you don’t have one, you can use a piece of tinfoil instead! Place in the oven for 15-20 minutes until the rice and lentils are completely cooked through. Remove from the oven on completion and lightly toss together to incorporate any remaining liquid. Grate the remaining carrot and place in a bowl. Toss through the remaining raisins and season to taste.
COMFORT FOOD AT ITS BEST
Plate up a generous helping of vegetable biryani and sprinkle over the toasted almond flakes. Place the remaining baby spinach on the side, top with the carrot sambal, and garnish with any remaining fresh chilli to taste. Get started, Chef!