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Vegetable Biryani

Vegetable Biryani

Your Food Fantasy
Your Food Fantasy
Your Food Fantasy
  • Recipe by: Your Food Fantasy
  • Your Food Fantasy comes from the very talented Meenu, a food enthusiast and recipe creator from India! Meenu has a passion for making our favourite take away and restaurant dishes into healthy adaptations we can cook at home with healthy, wholesome ingredients.
Serves 4 - 5
Prep time: 1h
Cooking time: 1h

Who doesn't love Indian food?

This is a fantastic take on a vegetable biryani packed full of warming spices and vegetables, this is the perfect Friday night 'fake-away' - enjoy!

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  • 1.

    Place saffron in warm water and set aside

  • 2.

    In a large mixing bowl combine all of the marination ingredients and mix together well and set aside for around 40 minutes

  • 3.

    Heat ghee in a heavy bottomed pan, once hot add the cashews and raisins

  • 4.

    Once golden remove and place on tissue, keeping the ghee in the pan

  • 5.

    In the remaining ghee, add the asafoetida, cumin seeds, cinnamon stick, black Cardamom and peppercorns and saute for 1-2 minutes

  • 6.

    Then add chopped onions and fry until translucent

  • 7.

    Add biryani masala, salt and chopped fresh tomatoes with the green chillies and cook until oil begins to separate

  • 8.

    Next add the marinated vegetables from earlier and let them cook for around 10 minutes

  • 9.

    In another pan, add 4 cups of water and bring to the boil then add cloves, black cardamom, green cardamom, peppercorns and bay leaves with salt, oil and lemon juice and stir

  • 10.

    Add soaked basmati rice and cook until 90% cooked (8-10 minutes) before draining and keeping aside

  • 11.

    Switch off the flame to the vegetables that have been cooking and remove half of the cooked vegetables and place in a bowl

  • 12.

    Layer half of the cooked rice in the remaining pan of cooked vegetables and add chopped fresh coriander, fresh mint, fried onions, cashews, raisins and half of the saffron water - do not stir

  • 13.

    Next add another layer by adding the rest of the cooked rice (from the bowl) and repeat the above step

  • 14.

    Add kewra water and a touch of orange food colouring (if using)

  • 15.

    Cover the pan and let it cook for 20 minutes on a low flame

  • 16.

    Once cooked stir through and serve with raita and chapati

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