Indian-Style Veggie Biryani With Pastry Lid
Biryani is dished up by street vendors across India, where rich curry is layered with rice and topped with pastry to lock in all the flavour. Serve with a mildly spiced gravy, and a fragrant sprinkle of mint.
Ingredients for 2 people
You'll also need
Salt, Vegetable oil, Butter Alternative, Milk Alternative, Flour (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a full kettle
Peel and roughly chop the brown onion[s]
Cut the carrot[s] (no need to peel) and green beans roughly
Peel and finely chop the garlic and ginger
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion, carrot and green beans with a pinch of salt and cook for 5-6 min or until starting to soften
Once softened, add the curry powder, half the cumin seeds (save the rest for later!) and the chopped garlic and ginger and cook for 1 min further or until fragrant
While the vegetables are cooking, add the basmati rice to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Cook the rice for 7-8 min or until cooked with a slight bite
Once done, drain the rice and return it to the pan with a knob of butter (or butter alternative)
While the rice is cooking, dissolve the vegetable stock mix and tomato paste in 300ml [550ml] boiled water – this is your tomato stock
Chop the tomatoes finely
Once the spices are fragrant, add the tomato stock and chopped tomatoes to the pan and cook, covered, for 8 min or until the sauce has thickened slightly and the vegetables are cooked through
Once done, layer half of the vegetables over the bottom of an oven-proof dish, using a slotted spoon to leave most of the sauce in the pan (you'll use this later!)
Top the vegetable layer with half of the cooked rice and repeat this process until you end up with a final layer of rice
Tear half of the mint leaves over the rice
Dust your work surface with a generous sprinkling of flour, then unwrap the puff pastry and roll it out to approx. 2cm thickness with a rolling pin
Top the dish with the pastry and crimp the edges until sealed (as you would a pie!)
Brush with a little milk (or milk alternative) and sprinkle over the remaining cumin seeds
Cut 2 holes in the pastry and put the dish in the oven for 15-18 min or until cooked through – this is your veggie biryani
Whilst the pastry is cooking, return the sauce to a low heat and cook for 4-5 min or until thickened slightly – this is your biryani gravy
Serve the veggie biryani and garnish with the remaining mint leaves
Dollop over the biryani gravy
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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