Veggie Biryani



1 tbsp. 

sunflower oil

Knob of butter, optional

large onion, sliced

garlic cloves, finely chopped

2 tsp. 

freshly grated root ginger

cinnamon stick

bay leaf

3 tbsp. 

bhuna curry paste (or any curry paste you have to hand)

250 g 

(9oz) basmati and wild rice, rinsed in a sieve

Zest and juice 1 lemon

750 ml 

(1 ¼ pint) hot vegetable stock

100 g 

(3 ½oz) fine green beans

1/2 cauliflower, broken into florets

100 g 

(3 ½oz) frozen peas, defrosted

Small bunch coriander, chopped

50 g 

(2oz) blanched almonds, toasted and chopped


  1. Heat oil and butter in a large, heavy based deep frying pan (with a lid), add the onion, garlic, ginger, cinnamon and bay leaf, then cover partially with the lid and cook gently for 10min. Uncover, add curry paste and cook, stirring, for 2-3min. Add rice and lemon zest only, stir to coat in the spice paste.
  2. Pour over hot stock and stir once. Cover with a lid and simmer over a very low heat for 10min. Add green beans and cauliflower, cover and cook for a further 5min – all the stock should have been absorbed and the rice should be tender. Remove the lid, stir through peas and cook for a further min. Remove from heat, cover and set aside for 1min.
  3. Stir through coriander and lemon juice. Season to taste. Scatter with toasted almonds to serve.

Per Serving:

  • Calories: 463
  • Fibre: 8 g
  • Total carbs: 64 g
  • Sugars: 10 g
  • Total fat: 15 g
  • Saturated fat: 2 g
  • Protein: 13 g
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