Vegetable Biryani

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 708.8 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Vegetable Biryani calories by ingredient
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From the 30-minute vegetarian cookbook From the 30-minute vegetarian cookbook
Number of Servings: 4


    Onions, raw, 1 small ()
    Carrots, raw, 1 cup, chopped ()
    Parsnips, 1 parsnip (9" long) ()
    Cauliflower, raw, .25 head, small (4" dia) ()
    Sunflower Oil, 3 tbsp ()
    Green Beans (snap), .5 cup ()
    Indian, Aromatic Basmati Rice, aprox 3/4 cup, 1 serving ()
    *Tomatoes, red, ripe, canned, wedges in tomato juice, .5 cup ()
    Vegetable Broth, 1.5 cup ()
    Raisins, .25 cup, packed ()
    Almonds, .25 cup, sliced ()
    Cilantro, raw, 1 tbsp ()
    *Patak's Biryani Curry Paste, 2 tbsp ()


1. Wash, chop vetables
2. Heat oil in large heavy saucepan over med heat. Add onion, carrot and parsnip and cook 5 mins, stirring occasionally; until lightly browned. . Stir i the cauliflower and green beans and continue cooking 1 minute more.
3. Stir in the biryani paste and rice and cook 1 minute. add the undrained tomatoes, stock or broth, salt and pepper. Bring to a boil, covr and cook 15-18 minutes until the liquid is absorbed and the rice is tender.
4. To serve, fluff the rice with a fork and garnish with almonds, raisins, and fresh cilantro.

Soaking the basmati rice before cooking produces a lighter, less sticky grain, but makes the recipe longer to prepare. If you have the time, however, rinse the rice until the water runs clar, then soak it in 2 1/2 cups of water for about 30 minutes. Drain and use as directed in the recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user UMYERS.

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