Spiced vegetable biryani

Spice things up!

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
This flavourful Indian-style vegetarian rice dish is packed full of vegies and spices for a fragrant and healthy main meal. Add some spice to your dinner.
Looking for more fried rice dishes?


Spiced vegetable biryani
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 1 medium brown onion (150g), sliced thinly
  • 2 teaspoon garam masala
  • 400 gram can diced tomatoes
  • 1 medium potato (200g), cut into 1cm pieces
  • 2 medium carrots (240g), chopped coarsely
  • 1/2 cup (125ml) water
  • 2 medium zucchini (240g), chopped coarsely
  • 1 medium red capsicum (200g), sliced thinly
  • 1 medium brown onion (150g), chopped finely
  • 1 1/2 cup (300g) basmati rice
  • 8 cardamom pods, bruised
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cup (375ml) water, extra
  • 1/4 cup (40g) sultanas


Spiced vegetable biryani
  • 1
    Heat half of the oil in large saucepan; cook garlic and sliced onion, stirring, until onion softens. Add garam masala; cook, stirring, 1 minute.
  • 2
    Stir in undrained tomatoes, potato, carrot and the water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Add zucchini and capsicum; simmer, covered, 10 minutes or until vegetables are tender.
  • 3
    Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, stirring, until soft. Add rice and spices; cook, stirring, until fragrant.
  • 4
    Stir in the extra water and sultanas; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until rice is just tender and water is absorbed.
  • 5
    Place half of the rice mixture in 2-litre (8-cup) serving dish; top with vegetable mixture then remaining rice mixture. Serve with yogurt, if desired.

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