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Jamie Oliver’s Vegetable Biryani

Jamie Oliver’s Vegetable Biryani
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Jamie Oliver’s Vegetable Biryani is a simplified yet authentic version of the classic Indian dish. It layers spiced vegetables and fragrant basmati rice, cooked together to create a harmonious blend of flavors. With its mix of warming spices like cumin, coriander, and turmeric, this biryani is both comforting and exotic.

Ingredients

Scale
  • 300g basmati rice
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 1 green chili, finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili powder (optional)
  • 1 bay leaf
  • 4 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 2 tomatoes, chopped
  • 2 cups mixed vegetables (e.g., carrots, peas, cauliflower, bell peppers)
  • 600ml vegetable stock
  • Salt and black pepper, to taste
  • Fresh cilantro (coriander leaves), chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

Step 1: Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2: Cook the Aromatics
Heat the oil or ghee in a large saucepan over medium heat. Add the sliced onion and cook for 5-7 minutes until golden. Stir in the minced garlic, grated ginger, and green chili (if using), and cook for another minute.

Step 3: Add the Spices
Add the ground cumin, coriander, turmeric, cinnamon, chili powder (if using), bay leaf, cardamom pods, and cinnamon stick. Stir well and cook for 1-2 minutes to release the aromas.

Step 4: Cook the Vegetables
Add the chopped tomatoes and mixed vegetables to the pan. Stir to coat them in the spices and cook for 5 minutes.

Step 5: Layer the Rice
Spread the drained rice evenly over the vegetables. Pour in the vegetable stock and season with salt and black pepper.

Step 6: Cook the Biryani
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 7: Rest and Fluff
Remove the pan from the heat and let it sit, covered, for 5 minutes. Gently fluff the rice with a fork.

Step 8: Garnish and Serve
Garnish with fresh cilantro and serve hot with lemon wedges on the side.

Find it online: https://britishrecipeshub.co.uk/vegetable-biryani/