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Kinda veggie biryani recipe

Kinda veggie biryani recipe

88 ratings

Jamie Oliver says, "My healthier spin on this classic Indian rice dish will be a massive hit with all the family. I've layered up basmati with paneer, veg and spices to flavour every grain, and baked it in the oven for a gorgeous crispy top worth fighting over. It smells incredible too!" See method

  • Serves 6
  • 35 mins to prepare and 25 mins to cook
  • 528 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 450g basmati rice
  • 3 onions
  • 6 cloves of garlic
  • 5cm piece of ginger
  • olive oil
  • 1 tbsp curry powder
  • 600g ripe tomatoes, on the vine
  • 1 fresh green chilli
  • 1 tbsp tomato purée
  • 1 large head of cauliflower (about 1kg)
  • 200g paneer cheese
  • 250g frozen spinach
  • 1 bunch of fresh coriander (30g)
  • 100g Greek yogurt
  • ground turmeric, for dusting
Source of vitamin C, which supports the normal function of the immune system

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 80.4g Protein 25.9g Fibre 8.1g


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  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the rice in a large pan of boiling salted water according to the packet instructions, then drain and leave to cool.
  2. Peel and finely slice the onions, garlic and ginger. Place a large shallow ovenproof pan over a medium heat with 1 tbsp of oil, add the sliced ingredients and curry powder, then cook for 15 mins, or until golden, stirring regularly.
  3. Roughly chop the tomatoes and chilli (deseed if you like), then add to the pan. Stir in the the tomato purée and cook for 5 mins, or until softened, breaking up the tomatoes as you go.
  4. Break the cauliflower into bite-size florets, then trim and finely chop the stalk, and roughly chop any nice leaves. Dice the paneer and add to the pan, along with the cauliflower and leaves, the spinach and 100ml of water. Give everything a good stir, bring to the boil, then cover and simmer for 15 mins, stirring occasionally.
  5. Meanwhile, finely chop your coriander (stalks and all).
  6. Remove the pan from the heat, stir through the yogurt and season to perfection. Scoop out half the curry from the pan and set aside. Sprinkle over half the coriander, then spoon over half the cooled rice, followed by a dusting of turmeric. Return the removed curry to the pan and repeat the layers – coriander, rice and turmeric.
  7. Drizzle with a little oil and bake at the bottom of the oven for 25 mins, or until golden and crisp. Bring to the table and dive in. Delicious served with crunchy poppadoms and mango chutney.

Jamie's tip: "Instead of meat, my biryani is packed full of lovely veg for a winning family meal."

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