Tandoori Vegetable Biryani

Servings: Serves: 2 as a main course, 4 as part of a meal

Nutritional Information:

Per side serving (261g) Calories 430, Fat 20g, Saturates 2.7g, Sugars 4.0g, Salt 0.48g




Preheat oven to 180°C/350°F/Gas 4. In a small bowl, mix together the yoghurt
with the garlic, ginger, lemon juice, curry powder and chilli, if using, and season well.


Place the broccoli, mushrooms and leek in a baking dish and pour over the spiced yoghurt, stirring to coat the vegetables. Transfer to the oven to bake for 20 minutes.


Heat the oil in a frying pan and add the sliced onion with a pinch of salt. Fry until dark golden brown and crispy, and drain on kitchen paper.


Place the rice in a saucepan with the bay, cinnamon, curry leaves and 1 teaspoon salt. Pour over boiling water and simmer for 5 minutes. Drain well and set aside.


When the vegetables have finished baking and the rice has drained, melt the butter and mix with the soya milk and turmeric.


In a lidded, ovenproof dish, layer the rice and spices with the baked vegetables, crispy onions and grated carrot. Top with a final layer of the rice and pour over the turmeric milk mixture. Season, cover with a lid and transfer to the oven to bake for 20 minutes. Serve hot, as an accompaniment to other dishes or as a main meal.


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