← Back to Search Results
Vegetable Biryani Recipe-1123

Photo by:
Comments: 0


A satisfying dish that both vegetarians and meat-eaters will enjoy.

Yield: Makes 4 servings
Prep time: 30 Mins<Br>
Cooking time: 45 Mins<Br><Br>


  • 1¾ cups basmati rice
  • 1 large carrot, sliced
  • 2 boiling potatoes, peeled and cut into small dice
  • ½ cauliflower, cut into small florets
  • 3 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 zucchini, chopped
  • 2/3 cup frozen peas
  • 2 tsp ground coriander
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp chile powder
  • 1 tsp cumin seeds
  • 2/3 cup vegetable stock
  • ½ cup cashew nuts, lightly toasted


1. Bring a large saucepan of water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain well.

2. Cook the carrot and potatoes in another saucepan of salted boiling water until half-done, about 5 minutes. Add the cauliflower and cook about 5 minutes more, until all of the vegetables are tender. Drain.

3. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, about 5 minutes, or until softened. Add the red and green peppers and the zucchini and cook, stirring often, until crisp-tender, about 5 minutes.

4. Stir the reserved vegetables and peas into the frying pan. Add the coriander, curry powder, turmeric, chile powder, and cumin. Cook for 1 minute, stirring often, until the spices are very fragrant.

5. Meanwhile, preheat the oven to 350°F (180°C ). Spread half the rice into a baking dish, top with the vegetable mixture, and then the remaining rice. Cover with aluminum foil. Bake for 30 minutes, or until hot. Sprinkle with cashews and serve.


Nutritional Benefits: low fat

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

656kcal (33%)
108mg (11%)
126mg (210%)
179mcg RAE (6%)
0mg (0%)
224mg (9%)
2g (12%)
20g (30%)
5mg (26%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nigella-express Nigella Express
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
good-to-the-grain Good to the Grain
by Kim Boyce
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
flavor Flavor
by Rocco DiSpirito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?