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Vegetable Biriyani Recipe




  • 3tbsp olive oil
  • 2 white onions, finely chopped
  • 3 garlic cloves, crushed
  • 1tbsp minced peeled fresh ginger
  • 2tbsp tomato puree
  • 120ml water
  • 100g peas
  • 1 carrot, sliced into 1cm discs
  • 2 floury potatoes, peeled and chopped
  • 1 green pepper, deseeded and sliced
  • 1/2 cauliflower, chopped into small florets
  • 2tsp salt
  • 1/2tsp pepper
  • 1tsp chilli powder
  • 2tsp garam masala
  • 1/2tsp ground turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp cinnamon
  • 950ml vegetable stock (2 veggie stock cubes in boiling hot water)
  • 370g basmati rice, well rinsed and drained
  • handful of roughly chopped fresh coriander (optional)


Pour the olive oil into a large pan over a medium–high heat.

Add the onion and cook until translucent, about 3–4 minutes.

Stir in the garlic, ginger, tomato puree and water. Bring to a simmer and cook until the water has evaporated, about 10 minutes.

Add in the peas, carrot, potato, green pepper and cauliflower and stir well.

Stir in the salt, pepper, chilli powder, garam masala, turmeric, cumin, coriander and cinnamon.

Pour in the vegetable stock and bring to the boil.

Add the rice to the pan, reduce the heat to low and cook, covered, for 20–25 minutes.

Turn off the heat and let sit, covered, for 5 minutes before serving, garnished with some coriander, if using.

Recipe courtesy of Doctor Bowl by Dr. Divya Sharma


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