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Spoon in Vegetable Biryani Rice

Vegetable Biryani Rice

Katerina | Diethood
Vegetable Biryani Rice is prepared with flavorful basmati rice and roasted vegetables. This Indian vegetarian recipe is great as a side dish, a light dinner, or a filling lunch.
Servings : 8
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 2 tablespoons vegetable oil
  • 1 small cauliflower, broken into small florets
  • 2 large potatoes, peeled and cubed
  • 1 large yellow onion, sliced
  • salt and pepper, to taste
  • 4 ½ cups hot vegetable broth
  • 3 tablespoons red curry paste, (or 3 teaspoons curry powder)
  • 1 small red chilli pepper, seeded and finely chopped
  • a generous pinch of saffron strands, optional, but recommended
  • 3 teaspoons ground mustard
  • 2 ¾ cups basmati rice
  • 1 cup green beans, trimmed, halved
  • juice of 2 lemons
  • fresh cilantro, chopped, for garnish
  • roasted cashew nuts, chopped, optional


  • Preheat the oven to 400˚F.
  • Pour the oil into a roasting pan, or ovenproof dish, and put in the oven for about 5 to 8 minutes to heat it up.
  • Remove pan from oven and add the cauliflower florets, cubed potatoes, and onions to the pan, stirring to coat them with the hot oil.
  • Season veggies with salt and pepper and return to the oven for 15 minutes, or until beginning to brown.
  • While the vegetables are roasting, stir together the hot vegetable broth, curry paste, chopped chilli, saffron, and ground mustard.
  • Remove the pan from the oven and stir in the rice and green beans with the rest of the vegetables; then, pour over the vegetable broth mixture.
    Stir well to combine.
  • Lower the oven to 375˚F.
  • Cover the pan tightly with foil and bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
  • Stir in the lemon juice. Taste for salt and pepper and adjust accordingly.
  • Top with cilantro and cashew nuts.
  • Serve with naan and a bowl of raita.


Calories: 350 kcal | Carbohydrates: 69 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 559 mg | Potassium: 585 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1317 IU | Vitamin C: 56 mg | Calcium: 59 mg | Iron: 2 mg | Net Carbs: 65 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: Indian
Keyword: veg biryani, vegetable biryani