Vegetable Biryani

This typical Indian dish provides a quick, tasty meal in one pan. The recipe is great for using leftover cooked vegetables, or vegetables that need using up. As the recipe is easy to adapt, have a look for local, seasonal produce in the shop, to make it a more sustainable meal. Try to add some beans or nuts, to give a protein boost to this vegetarian dish. You can eat it hot, or enjoy as a salad.


ΒΌ cauliflower, chopped

3 mushrooms, sliced

1 green pepper, chopped

150g peas

1 onion, chopped

2 cloves garlic, finely chopped

1 to 2 tsp of Biryani massala spice

180g basmati rice

360ml water



  1. Gently fry the garlic and the onion
  2. Once softened, add the remaining vegetables and spices
  3. Stirring regularly, lightly sautee the vegetables
  4. Add the rice and water, cover and simmer stir occasionally
  5. Once the water is absorbed and the rice is cooked remove from the heat
  6. Season to taste and serve