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Vegetarian Biryani

A quick and easy Biryani. A popular ans fragrant rice dish infused with Indian spices.

Serves 4 (Estimated) Rating 5/5

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Prep Time 20 Minutes Cooking Time 45 Minutes


2 tablespoons olive oil
1 large onion, thinly sliced
500g chopped or thinly sliced vegetables (you choose)
3 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons cumin
1 tablespoon coriander
1 teaspoon chili powder
1 teaspoon cinnamon
½ teaspoon cardamom
1 teaspoon turmeric
1 bay leaf
1 litre vegetable stock
500g basmati rice, rinsed
1 teaspoon salt
500g chickpeas, drained, rinsed
250g cup raisins
For garnish: cashews and chopped cilantro
Heat oil over medium-high heat in a pan or skillet.
Add the onion and sauté, stirring often, until tender and golden.
Turn heat to medium, add your vegetables, garlic and ginger, and cook 4-5 minutes.
Add spices and bay leaf, and stir one minute, toasting the spices.
Now add the basmati rice, and saute one-minute stirring.
Next add stock and salt.
Top with chickpeas and raisins.
Bring to a simmer over high heat, then lower heat to low.
Now simmer on low 25-30 minutes or until the rice has soaked up the liquid.
Fluff up with a fork and top with the toasted cashew and cilantro.