Mushroom and Pepper Biryani

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 4
A tasty meat-free curry packed with veggies


  • 250g closed-cup mushrooms, sliced
  • 350g long grain rice
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, deseeded and chopped
  • 125g fine green beans, chopped
  • 1 tbsp medium curry powder
  • 1 tsp cumin seeds
  • 100g frozen peas
  • Salt and freshly ground black pepper
  • Chopped fresh coriander, to garnish


  1. Cook the rice in a saucepan of lightly salted boiling water for 10-12 minutes, until tender.
  2. Meanwhile, heat the vegetable oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic, pepper and green beans for 3-4 minutes, until softened. Add the curry powder and cumin seeds and stir for another minute, then add the frozen peas and cook for 1-2 minutes, stirring often.
  3. Drain the rice thoroughly and add it to the frying pan or wok. Season and stir together. Pile onto warm serving plates and serve, sprinkled with chopped coriander.