By baking your biryani, rather than cooking it on top of the stove, you get a more even heat distribution, which lessens the chances of any rice sticking and burning at the bottom.
Serves 1, per serving: 392 kcal, 13g protein, 77g carbs, 6g fat, 5g fibre
Ingredients
- ½ small onion, finely chopped
- ½ small aubergine, cubed
- 1 small carrot, sliced
- 80g cauliflower, broken into small florets
- ½ small fresh green chilli, finely diced
- 1 clove garlic, crushed
- 100ml vegetable stock
- 70g dry basmati rice
- 1 tsp garam masala
- ½ tsp ground ginger
- freshly ground black pepper
- 1 tbsp flaked almonds
Method
- Preheat the oven to 200°C, gas mark 6.
- Put the onion, aubergine, carrot, cauliflower, chilli and garlic in a non-stick saucepan with the stock. Cook over a low heat for about 10 mins, until the vegetables are tender, then pour into a casserole dish.
- Meanwhile, cook the rice in boiling water for 6-8 mins until still firm, then drain and stir into the vegetables, along with the garam masala and ginger. Cover and bake for 20 mins to semi-steam the rice until all the liquid has been absorbed.
- Serve seasoned with black pepper and scattered with the flaked almonds.
Tip
For the best results, soak the rice for at least 30 mins then drain and rinse well before cooking.
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