Vegetable biryani

October 23, 2012 3:23 pm Published by Leave your thoughts

As with many vegetable curries, this is a good recipe for using all the left-over veg in the cupboard – the bits that you don’t really have enough of to make a meal. Using lots of veg bits and rice makes this a very economical end-of-the-week dish, and would also suit students.

As a variation, you could add lentils to the dish.


  • Mug of organic brown basmati rice
  • 750 – 1kg of mixed vegetables (e.g., onion, carrot, potato, peas, peppers, sweetcorn)
  • 1 tbsp cooking oil
  • 1 tsp mustard seed
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp allspice
  • 2 tsp ground coriander and cumin seed
  • 1 tsp fresh ground garlic
  • 1 tsp fresh ground ginger
  • 1 tsp fresh ground green chillies
  • Finely chopped coriander

For a full list of the organic spices we stock at Naturally Good Food, click on the link.


  1. Heat the oil, mustard seed and cumin seed until they start to sizzle and pop, then add all the vegetables to the pan.
  2. Wash the rice in  warm water and mix with the vegetable mixture.
  3. Stir in all the spices, except for the fresh coriander.
  4. Add two mugs of water (i.e, twice the volume of water) to the rice.
  5. Bring to the boil,  cover the saucepan and simmer on a low heat until the rice is cooked (about 30-35 minutes).
  6. Sprinkle on the fresh coriander before serving.

Serve with natural yoghurt.

For a printable copy of this recipe, click here.

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This post was written by Sue

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