This spiced sweet potato and vegetable biryani is a little bit like a Spanish paella - the rice and veggies are baked in a spicy stock mix then served with fresh lemon juice and some freshly chopped herbs sprinkled over the top.
- 2 large sweet potatoes
- 1 cauliflower
- 150g green beans, trimmed
- 1 onion
- 50g baby corn
- 1 red chilli
- 3 tbsp. hot curry paste
- 1 litre vegetable stock, hot
- 2 tsp. black mustard seeds
- Juice of 1 or 2 lemons
- Small handful freshly chopped coriander
- 50g roasted cashews
- 500g basmati rice
Peel and dice the potatoes and chop the cauliflower into florets. Halve the green beans. Dice the onion and halve the corn. Slice the chilli in half lengthways and scrape the seeds out with the back of a knife. Dice the flesh.
Preheat the oven to 200C and put a little oil into a roasting dish. Heat the oil in the oven for a few minutes and then add the sweet potatoes, cauliflower and onion. Toss carefully to coat and add some salt and pepper. Put back into the oven for 15 minutes or so or until starting to brown.
Stir together the stock, chilli, curry paste and mustard seeds. Mix the rice and beans and corn with the veggies in the tin, until well coated. Add the stock mix and stir well to combine.
Lower the oven to 190C and cover the roasting tin with a bit of foil. Bake for half an hour or until the rice is tender, fluff up with a form, sprinkle with lemon juice and the cashews.