I've had a lot of requests this week for my vegetable biryani recipe, so here it is!
I really enjoyed watching the recent BBC programme The Chronicles of Nadiya. In the second episode Nadiya makes a delicious looking goat biryani in a ship's galley, and that set me craving one, so I had a little look around the internet and put a few recipes and ideas together. I just used whatever veg I had in the house/garden, as is my want.
Chop root veg and onion, scatter in a few tomatoes and a fresh chilli if you have it, and roast in the oven for 15 minutes in a little vegetable oil. Mix together about a litre of stock (I used lamb bone broth from my freezer stash, but veg would of course be fine), with two teaspoons curry paste, chilli flakes if you're not using fresh, back mustard seeds, and a tsp of turmeric. Oil your casserole. You will need a lid, so if you have a Le Creuset or similar this will be perfect. Remove the vegetables from the oven and mix in any lighter veg, such as beans or courgette. Staring and ending with rice, make alternate layers of veg and rice in your casserole. Pour over the stock and cook around 180 degrees C for 45 minutes to an hour.
I used 300g basmati rice, and I'm pretty confident it will do two meals for us. Serve with yoghurt and flatbreads if you wish. I think this would work very well in the slow cooker too, let me know if you try it!