Vegetable Biryani


Rice - For 1 Sauce – For 1
3 tbspn rice 1 tbspn oil
1 tbspn oil 75 gm onion
75 gm onion 1 clove garlic
100 gm frozen peas 1 tspn fresh ginger
4-6 cardamom pods ¼ tspn turmeric
¼ tspn cinnamon ½ tspn paprika
½ tspn cumin seeds ¼ tsp salt
¼ tspn salt 1 tbspn chopped tomatoes
120 ml water 1 tspn tomato purée
1 tbspn lemon juice 100 ml water
  ½ carrot
  4 – 6 mushrooms (depends on their size)



  1. Heat oil in a casserole and fry the onion for 3 min until softened.
  2. Add the peas, cardamom seeds, cumin seeds and cinnamon.
  3. Mix well, turn the heat down and cook for 6 min, stirring occasionally.
  4. Add the rice, mix well and then add the water and salt.
  5. Bing back to a boil and cover with a lid, and simmer on a low heat for 8 min.
  6. After 5 min stir the rice and replace the lid for the remaining 3 min.
  7. Without stirring add the lemon juice in lines over the rice.
  8. Then put the casserole in the pre-heated oven for 15 min.
  9. When the rice is in the oven prepare the sauce.
  10. Heat oil in a wok and fry the onion and carrot for 3 min until the onion is softened.
  11. Add the ginger and garlic and cook for 1 min.
  12. Add the tomato purée and fry for 1 min.
  13. Add the turmeric and paprika and stir for a few seconds.
  14. Add the chopped tomatoes, salt and 100ml water.
  15. Stir and simmer for 5 min.
  16. Add the mushrooms and simmer on a low heat for 5 min. (add a little water if the sauce gets too dry – it should be quite thick)
  17. Finally, after the rice is cooked stir it into the sauce and heat through.


  1. Serve immediately.
The preparation stage
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The finished meal