Vegetable Biryani

5/5 - (2 votes)

A wonderful Slimming World recipe which we have adapted. This recipe provides a very generous portion, more often than not we can serve 6 from this recipe.

Vegetable Biryani

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • a baking tray of roast vegetables – a mix of courgettes, sweet potato, onions, pumpkin, peppers, cauliflower, or anything that roasts nicely
  • frylite
  • 800ml hot stock made with a very heaped dessertspoon of Vecon
  • 2tbsp curry powder
  • 2 chillies
  • 1 tsp turmeric
  • 2tsp cumin seeds
  • 1 tsp ground cinnamon
  • 4 black cardamon pods
  • 1/2 tsp ground cloves or 2 cloves
  • 400g basmati rice
  • juice of 1 lemon
  • 1/2 bag of coriander chopped


  1. Put all of the spices into the stock including the chillies.
  2. Put the veg into a large pan, add the rice and heat gently for 2-3 minutes, add the stock, stir well and then simmer for 15-20 minutes with the lid on the pan, until the rice is cooked. Avoid stirring the rice apart from 1 or 2 times to stop it sticking.
  3. When it is cooked put in the lemon juice and coriander and stir briefly. Serve immediately.

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