Vegetable biryani

A fragrant Indian biryani: basmati rice and vegetables cooked with aromatic spices. Colourful and aromatic, it is a plant-based dish for special occasions, full of flavour and colour.

Preparation: 20 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 201 kcal · 8 g protein · 35 g carbohydrate · 2 g fat

Ingredients

• 250 g basmati rice
• 2 carrots
• 150 g peas
• 1 cauliflower
• 1 onion
• 1 tbsp biryani spices
• 2 tbsp raisins

Method

1. Fry the onion and spices, then add the vegetables.
2. Part-cook the basmati rice.
3. Layer the vegetables and rice in a casserole dish.
4. Cover and cook over a low heat for 15 minutes, then scatter over the raisins.

Nutritional benefits

Basmati rice has a more moderate glycaemic index than ordinary white rice, the vegetables provide fibre, vitamins and antioxidants, and the spices add flavour without calories. A complete, colourful and aromatic plant-based dish, naturally gluten-free and easy to adapt to whatever vegetables are in season.

Variations and substitutions

• With chickpeas or paneer.
• With chicken (traditional biryani).
• With cashew nuts and almonds.
• Hotter: chilli, garam masala.

Storage and making ahead

Keeps for 3 days and reheats well. Ideal for batch cooking.

💡 Good to know

Part-cook the rice before layering it with the vegetables: it finishes cooking in the steam from the spices and is fragrant through and through.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

The ingredients in this recipe: basmati rice · carrots · peas · cauliflower · onion.

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