Vegetable 'biryani' recipe | Sainsbury`s Magazine
This vegetable biryani is a cheat’s stove-top version of a classic oven-baked dish. If you’re meat eaters, you can add some diced chicken or minced lamb along with the cauliflower
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 2 tsp medium curry powder
- ½ tsp hot chilli powder, plus extra to dust (optional)
- ¼ tsp fine sea salt
- 300g cauliflower, chopped into 2-3cm florets
- 125g basmati rice, rinsed
- 4 tbsp dairy-free coconut yogurt
- 300ml hot vegetable stock*
- 150g frozen peas
- 25g almonds, toasted and chopped
- coriander to serve (optional)
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