Source(google.com.pk)
Ingredients
2 tbsp vegetable oil
1 small cauliflower, broken into small florets
2 large sweet potatoes, peeled and cubed
1 large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seeds (black or white)
500g basmati rice
140g trimmed green beans, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadoms and raita, to serve
Method
Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
This turned out perfectly.
I followed it pretty much to the letter with ingredients/times/amounts (bar the nuts and the saffron) and the rice cooked perfectly. Based on some comments I feared the rice wouldn't be cooked, but it was great.
Did not use vegetable stock used water instead; used chilli powder instead of chillies; did not use mustard seeds; used some tomatoes; used madras curry powder instead of curry paste; used sona masoori rice instead of basmati; mixed finely chopped coriander leaves into rice just before the last thirty minutes in the oven; gives a fantastic aroma;used onion raita instead of the cucumber raita ; came out amazingly well; thank you very much for the recipe!!
I think I used this recipe for the technique, rather than ingredients. Made this with brown rice - took an hour to cook, I found the stock level was perfect. Really enjoyed this dish, and I think we'll be enjoying it for a few days to come, there is so much of it! I used new potatoes, carrots, onion and cauliflower. I would put peas or green beans in next time, for colour more than anything. I also used curry powder, rather than paste. Served it with a jar of curry sauce that I filled out with chick peas and green lentils (canned) Definitely a dish I'll make again. A small amount of prep, for a lot of food.
Gorgeous! I forgot to lower it down to 190C/gas 5 but it didn't matter - just cooked the rice faster! Added green pepper as it needed using up. Also made the raita - love the crunch!
I made this for the family recently and was surprised how easy it was - I usually use stir in sauces for curry but I'll make this again. The only slight issue was that it was too spicy for the kids - I'd anticipated this and used Biryani paste instead of Madras, but it was still on the hot side, even for the adults, so we stirred a little coconut milk in as it was served - this helps!
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