Vegetable Biryani


Prep time: 
15 minutes


There is a long list of ingredients, but the dish itself is easy to cook.


  • 250g basmati rice, rinced and soaked in cold water for 1 hour
  • 125ml sunflower oil
  • 2 onions, sliced
  • 1 tablespoon ginger, finely grated
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 cinnamon sticks
  • 4 cardamon pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon whole cloves
  • 4 star anise
  • 2 bay leaves
  • 1 teaspoon salt
  • 250g potatoes, peeled and diced
  • 150g peas
  • 150g carrots, peeled and diced
  • 250ml plain yogurt
  • 4 tablespoon fresh corriander, chopped
  • 250g tomatoes, skinned and chopped


Drain the rice and cook in lots of salted boiling water, till just done, still a bit hard.

Heat the oil in a large frying pan on a medium heat, add the onion and fry till golden brown.

Add the ginger and garlic, stir and fry for 2 minutes.

Add the tomatoes, all the spices, the bay leaves and half a teaspoon of salt. Stir and fry for about 10 mins, till the tomato is breaking dow. Stir in the yogurt and cook for another 5 mins.

Add all the veg and 125 ml of water, stir, cover and cook for 5 to 10 mins till the veg is tender. Check seasoning.

Spread half the cooked rice over the bottom of a saucepan. Put the cooked veg on top, sprinkle over the chopped corriander, then spread the remaining rice on top.

Cover with a tight fitting lid, (add a layer of foil if the lid isn't tight), and cook on a very low heat for 30 mins. or place in a preheated oven, 160 degrees for 30 mins.



Photo Credit: Jonny Hughes @jonny2love
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