Vegetable biryani
Fragrant basmati layered with spiced vegetables, fried onions and mint, then steamed until everything melds together.
- Time1 hr 10
- LevelMedium
- Costabout £0.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the rice for 20 minutes, then boil in plenty of salted water with the bay leaves for 6 minutes until 70 percent cooked. Drain.
6 min - 2
Heat the oil in a wide pan. Fry the onions for 15 minutes until deep golden and crisp at the edges. Lift out half and set aside.
15 min - 3
To the rest of the onions add the garlic, ginger, spices, carrot, potato and cauliflower. Cook for 5 minutes.
5 min - 4
Stir in the yoghurt and 100 ml water and simmer for 10 minutes until the vegetables are nearly tender. Add the peas.
10 min - 5
Layer the rice over the vegetables. Scatter over the reserved onions, mint and coriander.
- 6
Cover tightly with foil and a lid. Cook on the lowest heat for 20 minutes until the rice is fluffy.
20 min - 7
Gently mix and serve with raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.