Indian vegetable biryani

Vegetable biryani

Fruit, nuts and fragrant spices add flavour and texture to this fab veggie dish

, 10 October 2016

(4 votes)

Vegetable biryani
  • 1 Hour 15 Mins

  • Serves: 4

  • Price: 78p per serving

Nutritional Info
Each 396g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
  • 250g basmati rice
  • 25g raisins
  • 2tbsp vegetable oil
  • 1 large onion (thinly sliced)
  • 200g butternut squash (peeled, deseeded and cut into small cubes)
  • 1 small aubergine (cut into small cubes)
  • 100g frozen peas
  • 3cm piece root ginger (peeled and finely grated)
  • 2 cloves garlic (crushed)
  • 1 red chilli (deseeded and finely chopped)
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 bay leaf
  • 150ml natural yogurt
  • 1tbsp toasted flaked almonds
  • To Serve
  • Extra fried onions
  • Naan bread
  • Put the rice in a pan and cover with 400ml water. Bring to the boil and simmer for 5-10 mins until the water has been absorbed and there are ‘holes’ on the surface. Cover with a tight-fitting lid and turn off the heat. Leave for 10 mins until the rice is almost cooked. Rinse under cold water and drain. Mix with the raisins.

  • Meanwhile, heat the oil in a large, heavy-based pan. Fry the onions gently, stirring often, for 8 mins until soft and golden. Remove with a draining spoon and set aside.

  • Add the squash to the pan and cook for 15 mins, stirring regularly. Add the aubergine and cook for 8 mins, stirring regularly, until the vegetables are just soft. Stir in the peas and cook for 1 min. Remove with a draining spoon and set aside with the onions.

  • Add the ginger, garlic and chilli to the pan and stir-fry for 1 min. Add the coriander, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf and yogurt and stir-fry for 1 min.

  • Return half of the onion/vegetable mixture to the pan. Cover with half of the rice. Repeat.

  • Cover the pan with a clean tea towel, and seal with a tight-fitting lid. Cook over a very low heat for 10 mins until the rice and vegetables are tender. Stir, scatter with the almonds and serve.