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Vegetable biryani recipe

Vegetable biryani recipe

11 ratings

This simple vegetarian curry is packed with fresh Indian spices and loaded with chopped vegetables. It's easy one-pot wonder that's quick to make and will fill your home with gorgeous aromas. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 554 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 4 tbsp olive oil
  • 2 onions, finely sliced
  • 2 carrots, finely diced
  • 1/2 small cauliflower, cut into florets
  • 1 tsp medium curry paste
  • 2 bay leaves
  • 4 cardamom pods
  • 1/2 tsp ground cloves
  • 4 peppercorns
  • 1 cinnamon stick
  • small pinch saffron
  • 350g (12oz) dried basmati rice
  • 500ml (17fl oz) vegetable stock
  • 50g (2oz) frozen peas
  • 50g (2oz) green beans, trimmed, halved and blanched
  • 50g (2oz) cashews, toasted
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    3g 15%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 87.5g Protein 14.1g Fibre 7.6g


  1. In a large saucepan, heat the olive oil and cook the onion for 20 minutes until completely soft and starting to brown. Add the carrots, cauliflower, curry paste, bay leaves and spices. Mix well and cook on a medium heat until fragrant. Season as necessary.
  2. Wash the basmati rice well and add to the pan. Add the vegetable stock and cover immediately. Cook on a very low heat for 1 hour. Do not stir.
  3. When the rice is cooked, fluff up with a fork, then mix through the peas and beans. Serve topped with toasted cashews.

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