This vegetable biryani follows the same layered, saffron-steamed method as a classic lamb biryani, swapping in a yoghurt-spiced cauliflower, potato, carrot, green bean and pea base topped with golden onions, cashews and raisins.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
large bowl
fine sieve
large heavy ovenproof casserole with a lid (5-6 litres)
large saucepan for the rice
small saucepan
slotted spoon
kitchen paper
foil
instant-read probe thermometer
Nutrition per serving (estimated values)
Per serving
Amount
Energy
538 kcal
Protein
11.9 g
Carbohydrate
87.7 g
of which sugars
13 g
of which free sugars
0.1 g
Fat
16.6 g
of which saturates
8.7 g
Fibre
7.5 g
Salt
2.12 g
Protein per 100 kcal
2.2 gHigh Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
RiceMedium
Layered Vegetable Biryani with Cauliflower, Potato and Cashews
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
This vegetable biryani follows the same layered, saffron-steamed method as a classic lamb biryani, swapping in a yoghurt-spiced cauliflower, potato, carrot, green bean and pea base topped with golden onions, cashews and raisins.
Prep40 min
Cook1 h 10 min
Total1 h 50 min
DifficultyMedium
Per serving538 kcal
PremiumGluten-freeVegetarianNo added sugar
ServingsMakes 6
Ingredients
Ingredient names · quantities with Premium
cauliflower, in 3 cm florets
waxy potato, peeled and cut into 2 cm cubes
carrot, cut into 1 cm pieces
green beans, cut into 3 cm lengths
frozen peas
plain whole-milk yoghurt
garlic cloves, finely grated
fresh ginger, finely grated
fine sea salt or table salt
water
unsalted cashews
raisins
cinnamon stick (about 5 cm)
whole cloves
green cardamom pods, lightly cracked
bay leaves
garam masala
Kashmiri chilli powder (or mild paprika)
ground turmeric
fresh coriander, chopped
mint leaves, chopped
green chilli, finely chopped
basmati rice
water, for parboiling
fine sea salt or table salt
lemon juice
green cardamom pods, lightly cracked
whole milk
saffron threads
ghee or neutral oil
large onions, halved and thinly sliced
unsalted butter, in small pieces
p. 1
Layered Vegetable Biryani with Cauliflower, Potato and CashewsVelvet
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
large bowl
fine sieve
large heavy ovenproof casserole with a lid (5-6 litres)
This vegetable biryani follows the same layered, saffron-steamed method as a classic lamb biryani, swapping in a yoghurt-spiced cauliflower, potato, carrot, green bean and pea base topped with golden onions, cashews and raisins.
Prep40 min
Cook1 h 10 min
Total1 h 50 min
DifficultyMedium
Per serving538 kcal
PremiumGluten-freeVegetarianNo added sugar
ServingsMakes 6
Ingredients
Ingredient names · quantities with Premium
cauliflower, in 3 cm florets
waxy potato, peeled and cut into 2 cm cubes
carrot, cut into 1 cm pieces
green beans, cut into 3 cm lengths
frozen peas
plain whole-milk yoghurt
garlic cloves, finely grated
fresh ginger, finely grated
fine sea salt or table salt
water
unsalted cashews
raisins
cinnamon stick (about 5 cm)
whole cloves
green cardamom pods, lightly cracked
bay leaves
garam masala
Kashmiri chilli powder (or mild paprika)
ground turmeric
fresh coriander, chopped
mint leaves, chopped
green chilli, finely chopped
basmati rice
water, for parboiling
fine sea salt or table salt
lemon juice
green cardamom pods, lightly cracked
whole milk
saffron threads
ghee or neutral oil
large onions, halved and thinly sliced
unsalted butter, in small pieces
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
large bowl
fine sieve
large heavy ovenproof casserole with a lid (5-6 litres)
large saucepan for the rice
small saucepan
slotted spoon
kitchen paper
foil
instant-read probe thermometer
Nutrition per serving (estimated values)
Per serving
Amount
Energy
538 kcal
Protein
11.9 g
Carbohydrate
87.7 g
of which sugars
13 g
of which free sugars
0.1 g
Fat
16.6 g
of which saturates
8.7 g
Fibre
7.5 g
Salt
2.12 g
Protein per 100 kcal
2.2 gHigh Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
Layered Vegetable Biryani with Cauliflower, Potato and Cashews
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
This vegetable biryani follows the same layered, saffron-steamed method as a classic lamb biryani, swapping in a yoghurt-spiced cauliflower, potato, carrot, green bean and pea base topped with golden onions, cashews and raisins.
Prep40 min
Cook1 h 10 min
Total1 h 50 min
DifficultyMedium
Per serving538 kcal
PremiumGluten-freeVegetarianNo added sugar
ServingsMakes 6
What you need
Ingredient names · quantities with Premium
cauliflower, in 3 cm florets
waxy potato, peeled and cut into 2 cm cubes
carrot, cut into 1 cm pieces
green beans, cut into 3 cm lengths
frozen peas
plain whole-milk yoghurt
garlic cloves, finely grated
fresh ginger, finely grated
fine sea salt or table salt
water
unsalted cashews
raisins
cinnamon stick (about 5 cm)
whole cloves
green cardamom pods, lightly cracked
bay leaves
garam masala
Kashmiri chilli powder (or mild paprika)
ground turmeric
fresh coriander, chopped
mint leaves, chopped
green chilli, finely chopped
basmati rice
water, for parboiling
fine sea salt or table salt
lemon juice
green cardamom pods, lightly cracked
whole milk
saffron threads
ghee or neutral oil
large onions, halved and thinly sliced
unsalted butter, in small pieces
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
large bowl
fine sieve
large heavy ovenproof casserole with a lid (5-6 litres)
This vegetable biryani follows the same layered, saffron-steamed method as a classic lamb biryani, swapping in a yoghurt-spiced cauliflower, potato, carrot, green bean and pea base topped with golden onions, cashews and raisins.
PremiumGluten-freeVegetarianNo added sugar
Prep40 min
Cook1 h 10 min
Total1 h 50 min
DifficultyMedium
Per serving538 kcal
ServingsMakes 6
Ingredients
Ingredient names · quantities with Premium
cauliflower, in 3 cm florets
waxy potato, peeled and cut into 2 cm cubes
carrot, cut into 1 cm pieces
green beans, cut into 3 cm lengths
frozen peas
plain whole-milk yoghurt
garlic cloves, finely grated
fresh ginger, finely grated
fine sea salt or table salt
water
unsalted cashews
raisins
cinnamon stick (about 5 cm)
whole cloves
green cardamom pods, lightly cracked
bay leaves
garam masala
Kashmiri chilli powder (or mild paprika)
ground turmeric
fresh coriander, chopped
mint leaves, chopped
green chilli, finely chopped
basmati rice
water, for parboiling
fine sea salt or table salt
lemon juice
green cardamom pods, lightly cracked
whole milk
saffron threads
ghee or neutral oil
large onions, halved and thinly sliced
unsalted butter, in small pieces
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
