Vegetable Biriyani

April 8, 2020
Serves: 4 Cooks In: 1 hour
  1. Preheat the oven to 180C. Pop all the vegetables to the pot, except the beans, using your hands to coat them evenly in the extra virgin olive oil, salt and pepper, then pop in the oven for around 30 mins and the edges have begun to catch.
  2. While the vegetables are roasting, stir together the stock cube with boiling water, garlic, ginger, chilli, lemon zest, cumin, cinnamon and mustard seeds.
  3. Wash the rice and green beans then add into the pot with the vegetables, and pour over the stock mixture. Cover the dish with a lid and bake for another 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and almond flakes. You could also mix in a squeeze of lemon, some yoghurt/kefir and/or harissa and serve with a boiled egg.


  • 2 large sweet potatoes (or butternut squash or carrot), cubed and don’t peel it (there’s lots of goodness in the skin!)
  • 1 small cauliflower (broccoli or turnip), broken into florets
  • 1 large onion (or a leek or spring onions)
  • 1 stock cube, (any kind)
  • 1 litre filtered boiling water, should be double the volume of liquid to rice (you may need to add a bit more depending on the rice you use)
  • 4 cloves of garlic, crushed (and left for 10 mins before cooking)
  • 2 inch piece of ginger (or you could use 1 tbs ground ginger)
  • 1 fresh chilli (or 1 tsp dry chilli)
  • Zest of 1 lemon
  • 75g of brown rice per person (or you can use any kind of rice)
  • 200g fine green beans
  • 1 tbs cumin
  • 2 tsp cinnamon
  • 2 tsp yellow mustard seeds

If you don’t have any of these spices you could also try a mix of; garam masala, black mustard seeds, fennel seeds, cardamom pods, nutmeg, cumin seeds, mixed spice



  • Fresh coriander
  • Flacked almonds (or any kind of nut you fancy)