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Vegetable biryani

by Christina Julia

Vegetable biryani

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 tablespoons vegetable oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2cm/1in piece of fresh root ginger, sliced
  • 1 teaspoon ground turmeric
  • 1⁄2 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 100g/4oz red lentils, picked and rinsed
  • 3 tomatoes, chopped
  • 1 aubergine, cut into cubes
  • 1.8 litres/3pt vegetable stock
  • 1 red pepper, seeded and diced
  • 350ml/12oz basmati rice
  • 100g/4oz French beans, halved
  • 225g/8oz cauliflower florets
  • 225g/8oz mushrooms, quartered
  • 50g/2oz unsalted cashew nuts


  • Heat the oil in a saucepan, add the onions and fry gently for 2 minutes.
    Stir in the garlic, ginger and spices, and fry gently, stirring frequently, for
    1 minute.
  • Add the lentils, tomatoes, aubergine and 600ml/1pt of the stock. Stir
    well, then cover and simmer gently for 20 minutes.
  • Add the pepper and cook for a further 10 minutes or until the lentils are
    tender and all the liquid has been absorbed.
  • Meanwhile, rinse the rice under cold running water. Drain and place in
    another pan with the remaining stock. Bring to the boil, add the French
    beans, cauliflower and mushrooms, then cover and cook gently for
    15 minutes or until the rice and vegetables are tender. Remove from the
    heat and set aside, covered, for 10 minutes.
  • Add the lentil mixture and the cashews to the cooked rice, and mix
    lightly together. Serve hot.

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