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
- Preheat the oven to 180ᵒC, 350ᵒF Gas mark 4.
- Heat oil in a large pan, fry the onion for 3-4 minutes. Add the ginger, garlic, chillies, curry powder and turmeric.
- Add the cauliflower florets and carrots and fry for 3-4 minutes or until they start to colour.
- Rinse the rice in water until the water runs clear. Add the rice, peas and kidney beans to the pot.
- 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.
- 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.
