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Take A Bite Of This Veggie Biryani

Make a flavourful plate of biryani with Right Bite's recipe

Recipe by Right Bite



For the Vegetable Masala

  • 400g Cauliflower
  • 320g Carrots
  • 240g Green Peas
  • 200g Green Beans
  • 100g Onions
  • 100g Tomatoes
  • 80g Chickpeas
  • 20g Tomato paste
  • 28g Garlic
  • 28g Ginger
  • 28g Biryani Masala
  • 20ml Olive Oil
  • 18g Turmeric powder
  • 15g Coriander leaves


For the rice:

  • 220g Basmati Rice
  • 15g Turmeric powder
  • 500ml Water


For the garnish:

  • 60g Onions
  • 60g Dried Apricot
  • 15g Coriander leaves


Preparation and cooking method:

For the rice:

  1. Cook the rice in boiling water with turmeric powder
  2. Strain and set aside


For the vegetable masala:

  1. Soak the chickpeas overnight. Wash the chickpeas and boil until tender. Strain and set aside
  2. Wash all the vegetables. Cut the cauliflower into florets
  3. Cut the carrots, green beans and tomatoes into medium cubes
  4. Chop the onions, ginger, garlic and coriander leaves
  5. In a large pan, sauté the onions, garlic and ginger until lightly browned
  6. Add the coriander leaves and tomatoes. Cook until softened
  7. Add the tomato paste, turmeric powder and biryani masala. Allow to simmer and season with salt
  8. Transfer the mixture in a blender and process until pureed
  9. Pour the mixture in a pot. Add the water and allow to boil
  10. Lower the heat and add the cauliflower, carrots and green beans in the pot. Cook until tender
  11. Add the green peas and chickpeas. Adjust the seasoning as per taste


For the garnish:

  1. Slice the onions and chop the dried apricots and coriander leaves
  2. Grill the onions until browned


Serving Instructions

Serve the dish hot. Serve the rice with the vegetable masala poured over. Garnish with the grilled onions, dried apricot and coriander leaves.


Nutrition information per serving (makes 4 servings):

  • Energy 530 cal
  • Protein 18g
  • Fat 8g
  • Carbohydrates 98g