Vegetable Biryani

Vegetable biryani

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 25-30 minutes


1 small carrot

1 medium potato

25g/1oz green and red pepper (about ¼ pepper), diced

25g/1oz French beans, finely chopped

50g/2oz frozen peas

1 teaspoon tomato purée

½ teaspoon crushed green chillies

1 teaspoon garam masala

¼ teaspoon turmeric powder

225g/8oz cooked basmati rice

1 small onion, finely chopped

4 roasted cashew nuts, chopped

½ teaspoon cumin seeds, roasted

½ teaspoon red chilli powder
  1. Pre-heat the oven to gas mark 3, 170°C (325°F).
  2. Peel the carrot and potato and cut them into small cubes.
  3. Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes or until tender. Drain and return to the pan.
  4. Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix well.
  5. Place half the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
  6. Sprinkle the top layer of rice with the chopped onions, cashew nuts and roasted cumin seeds, and red chilli powder.
  7. Cover with foil and put in oven for 15 minutes. Alternatively the rice can be mixed with the cooked vegetables just before serving.

Nutritional information

Vegetable Biryani