Vegetable Biriani #2

vegetable biriani

Vegetable Biriani #2

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Biriani is an Indian rice dish usually served as an accompaniment to a main-course curry, although sometimes it has meat, fish or poultry added to it and is served with a curry sauce, in which case it becomes a main course in its own right. If you like the flavour of curry, you can serve this biriani as a vegetable accompaniment to any main-course meat or fish dish. Try not to lift the lid of the pan during the cooking and do not stir unless absolutely necessary: this way the rice will be tender and fluffy. Heat must be low at this stage. If using frozen beans, cook them straight from the freezer, without defrosting.
Servings: 6
Calories: 273


  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic crushed (optional)
  • 2 teaspoons hot curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 pint water
  • 1 tablespoon tomato puree
  • 1 large carrot diced
  • 2 teaspoons salt
  • 8 oz long-grain rice
  • 3 oz seedless raisins
  • 9 oz sliced runner or French beans fresh or frozen
  • 6 oz frozen peas


  • Heat the oil in a large saucepan. Add the onion and garlic, if using, and fry gently for about 10 minutes until the onion is soft but not browned, stirring frequently.
  • Add the spices to the pan, stir well and cook for a further 2 minutes.
  • Add the water, tomato puree, carrot and salt. Bring to the boil.
  • Add the rice, raisins and fresh or frozen beans, and stir well.
  • Lower the heat, cover the pan tightly and simmer very gently for 20 minutes, without stirring.
  • Gently fork in the frozen peas, cover the pan and simmer very gently for a further 5 minutes. Taste and adjust seasoning. Pile the biriani into a warmed serving dish and serve hot.
Calories: 273 kcal
Carbohydrates: 52 g
Protein: 6 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 797 mg
Potassium: 408 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 2230 IU
Vitamin C: 20 mg
Calcium: 55 mg
Iron: 2 mg
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