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Healthy Made Tasty. A Cancer Council website
Home > Recipes > One-pot vegie biryani

One-pot vegie biryani

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bowl of vegetable biryani
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Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
bowl of vegetable biryani
  • 3.75 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil
2 medium onions, thinly sliced
1 tsp jarred minced garlic
1 tsp jarred minced ginger
¼ cup korma curry paste
1 tsp ground turmeric
450g cooked brown basmati rice
1 ½ tbsp currants
½ cup reduced-salt vegetable stock
1 medium carrot, finely chopped
1 ¼ cups green beans, halved
5 ½ cups cauliflower, cut into small florets
⅓ cup flaked almonds, toasted (optional)
½ cup roughly chopped fresh coriander leaves (optional)
⅓ cup reduced-fat natural yoghurt

Savvy swaps

You can swap:

Korma curry paste
Madras curry paste
Cauliflower
broccoli
Green beans
Snow peas

Tips

  • This recipe provides over half of the recommended daily serves of vegetables.
  • Carrots provide vitamin A.  Vitamin A is important for normal vision.

  • Leftover biryani can be stored in the fridge for up to 3 days.
  • Leftover biryani can be frozen for up to 3 months.  Reheat until piping hot.

  • Stock cubes or powder can be used instead of liquid stock to save money. 
  • A frozen vegetable mix can be used instead of fresh vegetables to save time and money.  
  • Make your own microwave-cooked rice pouches to save money. Simply, cook rice following packet instructions and set aside to cool. Fill zip lock bags with 250g rice, press flat and seal. Store in the freezer for up to 3 months. Reheat in the microwave until hot to serve. 

Method

Step 1
Heat the oil in a large, deep-sided frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 12 minutes or until caramelised. Transfer to a bowl and set aside.

Step 2
Add the curry paste and turmeric to the same pan. Cook, stirring, for 1 minute or until fragrant.

Step 3
Add the rice, currants and two-thirds of the onion mixture and cook, stirring, for 1 minute or until coated. 

Step 4
Add the stock, carrot, beans and cauliflower and stir to combine. Cook, covered, for 5-10 minutes, until vegetables are tender.  

Step 5
Divide the rice among bowls. Scatter with the reserved onion mixture, almonds and coriander if using. Dollop with yoghurt and serve.

Tips

  • This recipe provides over half of the recommended daily serves of vegetables.
  • Carrots provide vitamin A.  Vitamin A is important for normal vision.

  • Leftover biryani can be stored in the fridge for up to 3 days.
  • Leftover biryani can be frozen for up to 3 months.  Reheat until piping hot.

  • Stock cubes or powder can be used instead of liquid stock to save money. 
  • A frozen vegetable mix can be used instead of fresh vegetables to save time and money.  
  • Make your own microwave-cooked rice pouches to save money. Simply, cook rice following packet instructions and set aside to cool. Fill zip lock bags with 250g rice, press flat and seal. Store in the freezer for up to 3 months. Reheat in the microwave until hot to serve. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

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