Imen Dridi The Vegetable Biryani by Jamie Oliver is a colorful dish that uses basmati rice, spices, cauliflower, paneer, and spinach, takes just an hour to cook, and the result is a crispy top!
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🤎 Why You’ll Love This Vegetable Biryani Recipe:
- Explosive Flavors: Spice-infused rice with veggies and paneer.
- Nutrient-rich: Cauliflower, spinach, and paneer for a wholesome meal.
- Effortless Prep: Easy steps, oven-baked perfection.
- Adaptable: Customize ingredients to your liking.
- Crunchy Bliss: The Crispy top layer adds a satisfying texture.
❓ What Is Jamie Oliver’s Vegetable Biryani Recipe?
Jamie Oliver’s Vegetable Biryani is a delightful dish prepared with basmati rice, spices, cauliflower, paneer, and spinach, and finished with a crisp outer layer.
🍚 Jamie Oliver Vegetable Biryani Ingredients
- 450g basmati rice
- 3 onions
- 6 cloves of garlic
- 5cm piece of ginger
- olive oil
- 1 tbsp curry powder
- 600g ripe tomatoes, on the vine
- 1 fresh green chilli
- 1 tbsp tomato purée
- 1 large head of cauliflower (about 1kg)
- 200g paneer cheese
- 250g frozen spinach
- 1 bunch of fresh coriander (30g)
- 100g Greek yogurt
- ground turmeric, for dusting
🍛 How To Make Jamie Oliver Vegetable Biryani
- Bring the oven temperature up to 200°C (gas 6, fan 180°C). Cook the rice in a large pan of salted water to a boil per the instructions on the package, then drain and set aside to cool.
- Cut the garlic, ginger, and onions into thin slices after peeling them. Cook the sliced ingredients and curry powder in a large shallow ovenproof pan heated with 1 tablespoon of oil over medium heat for 15 minutes, stirring frequently, or until golden.
- Toss in the pan with the roughly chopped tomatoes and chiles, and peel them if desired. Add the tomato pureé and heat, stirring occasionally, for 5 minutes, or until the tomatoes soften. Remove the stem and finely cut the cauliflower florets.
- Roughly slice any attractive leaves. Cut the paneer into small pieces and throw it in the pan with the cauliflower, leaves, spinach, and 100 milliliters of water. Thoroughly combine everything to come to a boil, and then reduce heat to simmer, stirring regularly, for 15 minutes.
- Meanwhile, peel and carefully chop the coriander.
- take the pan from the heat, add the yogurt, and season to taste. Take out half of the curry and set it aside.
- Drizzle half of the coriander over the top, then spoon half of the cooled rice on top, and finally dust with turmeric. Layer the rice, turmeric, and coriander again, then add the curry that was removed to the pan.
- Sprinkle with a little oil and bake in the oven’s bottom rack for 25 minutes or until crisp and golden. Pairs with mango chutney and crunchy poppadoms.
💭 Recipe Tips
- Prep Ahead: Chop ingredients in advance for a smoother cooking process.
- Balanced Spice: Adjust curry powder and green chili to suit your spice preference.
- Layering Technique: Alternate rice, curry, and spices for a well-balanced flavor and texture.
- Crispy Finish: Bake on the bottom rack for a golden, crispy top layer.
🥗 What Goes Well With Vegetable Biryani?
The excellent accompaniments to vegetable biryani include raita, papadum, chutney, pickles, salad, dhal, vegetable curry, samosas, naan, tandoori chicken, bhindi masala, aloo gobi, and palak paneer.
🎚 How To Store Leftovers Vegetable Biryani?
- In The Fridge: Spoon leftover vegetable biryani into a sealed container and refrigerate for a maximum of 5 days.
- In The Freezer: Leftover vegetable biryani can be frozen for up to 3 months if you keep it in a freezer bag. Let it thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Vegetable Biryani?
- Oven: Turn the oven on high heat (300°F) then throw vegetable biryani in an oven-safe dish covered with foil and heat for 10 to 15 minutes or until hot.
- Microwave: Transfer vegetable biryani to a microwave-safe dish and heat in 1 to 2-minute increments over medium heat, stirring until heated.
- Stove: Heat vegetable biryani in a nonstick pan over low to medium heat for 5 to 6 minutes, stirring often, or until it is fully heated.
FAQs
What is the difference between biryani and veg biryani?
Veg biryani omits meat but remains a biryani when layered and cooked on dum, ensuring rich flavors and aromatic perfection.
Which rice is best for vegetable biryani?
Basmati rice is ideal for vegetable biryani, known for its long grains, aromatic fragrance, and ability to absorb spices perfectly.
Why my vegetable biryani is dry?
Your vegetable biryani might turn out dry if you overcook the rice or neglect to incorporate enough liquid during preparation.
how do keep vegetable biryani from getting grainy?
To keep vegetable biryani from getting grainy, add hot water or broth, then gently fluff the rice with a fork for improved texture.
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Jamie Oliver Vegetable Biryani Nutrition Facts
Amount Per Serving
- Calories 198
- Total Fat 3.9g
- Saturated Fat 0.6g
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 312mg
- Potassium 256.8mg
- Total Carbohydrates 37g
- Dietary Fiber 2g
- Sugars 3.5g
- Protein 4.2g
Jamie Oliver Vegetable Biryani
Description
The Vegetable Biryani by Jamie Oliver is a colorful dish that uses basmati rice, spices, cauliflower, paneer, and spinach, takes just an hour to cook, and the result is a crispy top!
Ingredients
Instructions
- Bring the oven temperature up to 200°C (gas 6, fan 180°C). Cook the rice in a large pan of salted water to a boil per the instructions on the package, then drain and set aside to cool.
- Cut the garlic, ginger, and onions into thin slices after peeling them. Cook the sliced ingredients and curry powder in a large shallow ovenproof pan heated with 1 tablespoon of oil over medium heat for 15 minutes, stirring frequently, or until golden.
- Toss in the pan with the roughly chopped tomatoes and chiles, and peel them if desired. Add the tomato pureé and heat, stirring occasionally, for 5 minutes, or until the tomatoes soften. Remove the stem and finely cut the cauliflower florets.
- Roughly slice any attractive leaves. Cut the paneer into small pieces and throw it in the pan with the cauliflower, leaves, spinach, and 100 milliliters of water. Thoroughly combine everything to come to a boil, and then reduce heat to simmer, stirring regularly, for 15 minutes.
- Meanwhile, peel and carefully chop the coriander.
- take the pan from the heat, add the yogurt, and season to taste. Take out half of the curry and set it aside.
- Drizzle half of the coriander over the top, then spoon half of the cooled rice on top, and finally dust with turmeric. Layer the rice, turmeric, and coriander again, then add the curry that was removed to the pan.
- Sprinkle with a little oil and bake in the oven’s bottom rack for 25 minutes or until crisp and golden. Pairs with mango chutney and crunchy poppadoms.
Notes
- Prep Ahead: Chop ingredients in advance for a smoother cooking process.
Balanced Spice: Adjust curry powder and green chili to suit your spice preference.
Layering Technique: Alternate rice, curry, and spices for a well-balanced flavor and texture.
Crispy Finish: Bake on the bottom rack for a golden, crispy top layer.
Jamie Oliver Vegetable Biryani
