Vegetable biryani

Vegetable biryani


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About this recipe: A simple preparation for vegetable biryani. Don't be put off by the long ingredient list - most items are a bit of this spice and that, and it is easy to prepare this vegetarian dish.


Serves: 3 

  • 1 teaspoon rapeseed oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 whole cloves
  • 2 black peppercorns
  • 1 cinnamon stick
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 (2cm) piece root ginger, grated
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon tomato puree
  • 1/4 cauliflower, chopped
  • 1 potato, chopped
  • 1/2 courgette, sliced
  • 1 carrot, sliced
  • 100g peas
  • 200g basmati rice, rinsed
  • 1/2 teaspoon salt
  • 340ml water
  • 2 tablespoons chopped fresh coriander leaves

Prep:15min  ›  Cook:30min  ›  Extra time:5min resting  ›  Ready in:50min 

  1. Heat the oil in a frying pan and cook and stir the cumin, bay leaves, cloves, peppercorns and cinnamon stick until fragrant, about 1 minute. Stir in the onions, and cook and stir until golden, about 5 minutes.
  2. Make a paste by crushing the garlic with the root ginger, and stir the garlic paste, curry powder, turmeric and tomato paste into the onions.
  3. Stir in the cauliflower, potato, courgette, carrot and peas. Pour in the rice, salt and water. Cover and simmer over low heat until the rice and vegetables are tender, 15 to 20 minutes. Turn off the heat and let rest for 5 minutes, covered.
  4. Garnish with fresh coriander.


Rapeseed is a flavourless oil. For extra Indian flavour, use ghee in step 1 instead of the rapeseed oil. Use up to 2 tablespoons ghee, or to taste.

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