Vegetable Biryani (Vegetarian)


  • 250g long-grain rice
  • 1 tablespoon olive oil
  • carrots, chopped
  • 1 large potato, chopped
  • 2.5cm piece of fresh root ginger
  • garlic cloves, crushed
  • 150g **cauliflower **florets
  • 100g green beans, cut in half
  • 1 tablespoon hot curry paste
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 150g natural yoghurt
  • 25g raisins

Cooking Instructions

  1. Cook the rice according to the packet instructions and drain
  2. Meanwhile, heat the oil in a saucepan, add the carrots, potato, ginger and garlic and fry for 10 minutes until soft.
  3. Stir in the cauliflower, beans, curry paste, turmeric and cinnamon and cook for 1 minute.
  4. Stir in the yoghurt and rasisins. Pile the rice on top of the vegetables, cover and cook over a low heat for 10 minutes, checking it isn’t sticking to the pan.
  5. Dollop the biryani onto plates and tuck in.


If you want to add meat, you can add cooked chicken when you’re adding the yoghurt and satisfy that carnivore craving.