Jamie Oliver Vegetable Biryani

Jamie Oliver Vegetable Biryani is made with basmati rice, onions, garlic, ginger, tomatoes, green chili, cauliflower, paneer cheese, spinach, and fresh coriander. This easy Vegetable Biryani recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Leftover Roast Pork
• Jamie Oliver Mince And Onion Pie
• Jamie Oliver Pork Goulash

🧡 Why You’ll Love This Vegetable Biryani Recipe:

• Tasty and Full of Aroma: This biryani has a great mix of spices, herbs, and flavors. Every bite is delicious and smells amazing.
• Filling and Good for You: It’s packed with vegetables and paneer, making it both satisfying and healthy.
• Looks Great: The colorful veggies and golden rice make this dish really pretty.
• Perfect for Any Occasion: You can make it for a regular family meal or when you have friends over.
• Easy to Change Up: You can swap ingredients to fit different diets, like using tofu instead of paneer to make it vegan.

🍚 Jamie Oliver Vegetable Biryani Ingredients

• 1.5 cups (300g) basmati rice
• 3 medium onions
• 6 cloves of garlic
• 2 inches (5cm) fresh ginger
• 2 tablespoons (30ml) olive oil
• 1 tablespoon curry powder
• 4 cups (600g) ripe tomatoes, chopped
• 1 fresh green chili
• 1 tablespoon tomato purée
• 1 large head of cauliflower (about 2.2 pounds or 1kg)
• 7 ounces (200g) paneer cheese, diced
• 2 cups (250g) frozen spinach
• 1 bunch of fresh coriander (1 ounce or 30g), chopped
• 1/2 cup (100g) Greek yogurt
• Ground turmeric, for dusting

🥘 How To Make Jamie Oliver Vegetable Biryani

1. Prepare the Rice: First, preheat your oven to 400°F (200°C, fan 180°C). Wash the basmati rice under cold water until the water runs clear. Cook the rice in a large pan of boiling salted water according to the package instructions. Once cooked, drain and set it aside to cool.
2. Sauté the Aromatics: Then, peel and finely slice the onions, garlic, and ginger. Heat a tablespoon of olive oil in a large shallow ovenproof pan over medium heat. Add the onions, garlic, ginger, and curry powder. Cook for about 15 minutes, stirring regularly until the onions are golden and fragrant.
3. Add Tomatoes and Spices: Next, roughly chop the tomatoes and the green chili. You can remove the seeds from the chili if you prefer less heat. Add the chopped tomatoes and chili to the pan along with the tomato purée. Cook for another 5 minutes, breaking up the tomatoes as they soften.
4. Combine Remaining Ingredients: After this, add the cauliflower florets, diced paneer, frozen spinach, and about a half cup (100ml) of water to the pan. Stir everything together and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes, stirring occasionally.
5. Layer and Bake: After the vegetables are tender, remove the pan from the heat. Stir in the Greek yogurt and season the mixture well. Remove half of the curry from the pan and set it aside. Sprinkle half of the chopped coriander over the curry in the pan, then layer half of the cooled rice on top and dust lightly with turmeric. Repeat these layers once more, finishing with a layer of rice and a dusting of turmeric. Drizzle a little more olive oil over the top.
6. Bake and Serve: Place the pan in the oven and bake for 25 minutes or until the top is golden and crisp. Serve the biryani hot, garnished with the remaining coriander. It pairs well with crunchy poppadoms and mango chutney.

💭 Recipe Tips

• Wash the Rice Well: Make sure to wash the rice until the water is clear. This helps keep the rice fluffy and not sticky.
• Cook the Onions, Garlic, and Ginger Well: Fry these until they are golden. This brings out their best flavors, which are very important for the biryani’s taste.
• Be Careful with Layers: Pay attention when you layer the rice and vegetable mix. This way, every bite will taste as good as it should. Also, sprinkle turmeric between the layers for extra color and a bit of taste.
• Check the Oven: Bake the biryani until the top layer is golden and crispy. This makes the biryani more enjoyable with different textures.
• Use Fresh Stuff: Always use fresh coriander, tomatoes, and high-quality paneer. Freshness makes the biryani taste better.

🍗 What To Serve With Vegetable Biryani?

Vegetable Biryani goes great with mango chutney, cucumber raita, crispy poppadoms, and a fresh kachumber salad. You can also serve it with tandoori chicken, naan bread, saag paneer, or lentil soup for a tasty and complete meal.

🎚 How To Store Leftovers Vegetable Biryani?

• Refrigerate: Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the biryani for up to 1 month. Make sure it’s in a freezer-safe container.

🥵 How To Reheat Leftovers Vegetable Biryani?

• In The Oven: Reheat the biryani in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through.
• In The Microwave: Place the biryani in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• On the Stove: For best results, gently reheat the biryani in a skillet over medium heat, adding a little water or broth to prevent it from drying out, for about 5-7 minutes.

FAQs

Try More Jamie Oliver Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta

Jamie Oliver Vegetable Biryani Nutrition Facts

• 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