Vegetable Biriyani

A medium spiced rice dish packed with vegetables and flavour!

Country of Origin:
Preparation Time: 1 Hour


White Rice    250 grams 500 grams 750 grams
Peas    100 grams 200 grams 300 grams
Carrots (diced)    30 grams 60 grams 90 grams
Potatoes (peeled and diced)    30 grams 60 grams 90 grams
Red Pepper (diced)    30 grams 60 grams 90 grams
Onions (finely chopped)    60 grams 120 grams 180 grams
Salt    1.5 grams 3 grams 4.5 grams
Chilli Powder    3 grams 6 grams 9 grams
Garam Masala    5 grams 10 grams 15 grams
Turmeric    1.5 grams 3 grams 4.5 grams
Roasted Cumin Seeds    5 grams 10 grams 15 grams

1. Rinse the rice and cook until just soft, drain well. 2. Cook the diced carrots, potatoes and peppers in boiling water until soft. 3. Add the tomato paste, salt, garam masala, turmeric and onions to the vegetables. 4. In a oven proof dish, layer half the rice at the bottom, then add the vegetable mixture and top with the remaining rice, spreading evenly. 5. Sprinkle with the roasted cumin seeds and chilli powder. 6. Cover with foil and bake in a moderate oven at Gas Mark 6, 200°C for 30 minutes.

Serving Suggestion

Serve with warm naan bread.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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