Photo of Rainbow vegetable biryani by WW

Rainbow vegetable biryani

3 - 5
PersonalPoints™ per serving
Total Time
1 hr
Prep
40 min
Cook
20 min
Serves
6
Difficulty
Easy
Biryani is an Indian mixed rice dish full of vibrant aromas and flavours—it will make your kitchen smell heavenly. Jasmine rice, spices, squash, and chickpeas make it a hearty option for both vegetarians and meat eaters alike.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Cardamom Pods

1 teaspoons

Cumin seeds

½ teaspoons, level

Coriander seeds

½ teaspoons

Fragrant Jasmine Rice

120 g, dry

Extra Virgin Olive Oil

1 teaspoons

Turmeric

½ teaspoons

Ground Cinnamon

1 pinch

Salt

½ teaspoons

Flaked Almonds

20 g

Onion(s)

1 large, sliced

Kale, raw

40 g, roughly chopped

Chickpeas, cooked

1 can(s), large, drained

Cauliflower, Raw

100 g, small florets

Butternut Squash

140 g, diced

Garlic

1 clove(s), crushed

Root Ginger

1 teaspoons, finely chopped

Cayenne Pepper

1 g, pinch

Coriander, fresh

1 tablespoons, roughly chopped

Raisins

20 g, golden, chopped

0% fat natural Greek yogurt

60 g

Instructions

  1. Toast the cardamom pods, cumin seeds, and coriander seeds in a small pan over a medium-low heat, shaking the pan back and forth for 1-2 minutes, until fragrant; transfer to a plate.
  2. In a medium saucepan with a lid, heat the oil over a medium heat, then add the rice. Stir in the turmeric, salt, cinnamon and half the toasted cardamom and seeds. Add 300ml water and bring to a boil, once boiling reduce heat to low and cover with a lid. Cook for 15 mins, then remove from the heat and set aside (still covered) for another 10 mins.
  3. Whilst the rice is cooking, heat the almonds in a small pan over a medium-low heat, for 4-5 minutes or until lightly golden. Remove from heat and set aside to cool.
  4. Heat a large nonstick wok or frying pan over a medium-high heat. Mist with cooking spray and stir-fry the onion for 2-3 minutes or until just tender. Add the kale, chickpeas, cauliflower, squash, garlic, ginger, a pinch of salt, cayenne, and remaining cardamom and seeds; cook, stirring for 1 minute. Add 180ml water, increase the heat to high and cook, covered for 5 minutes. Uncover and cook, stirring for 2 minutes or until the vegetables are tender, and water is mostly evaporated.
  5. Fluff the rice with a fork and then add to the vegetables; gently fold to combine. Sprinkle with the raisins, coriander and almonds; serve warm with a dollop of yogurt.