Go Back
+ servings

Vegetable Biryani Rice

9 9 8
WW Freestyle: 9
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
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.
Course: Side Dish
Cuisine: Indian
Servings: 8
Calories: 350


  • 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.
Nutrition Facts
Vegetable Biryani Rice
Amount Per Serving
Calories 350 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 559mg23%
Potassium 585mg17%
Carbohydrates 69g23%
Fiber 4g16%
Sugar 5g6%
Protein 8g16%
Vitamin A 1317IU26%
Vitamin C 56mg68%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: veg biryani, vegetable biryani