Vegan Biryani

Biryani was originally a dish created for the Moghul emperors and was a very complicated affair. This is a simple variation and quick to cook. It's packed with aromatic spices and would make a great party dish.

Serves: 6 to 8 


  • 2 tbsp sunflower oil
  • 1 large onion, finely sliced
  • 3 cloves of garlic, crushed
  • 1 inch piece of root ginger, shredded
  • 2 tsp black mustard seeds
  • 1 red chilli pepper, finely sliced
  • 3 tbsp madras curry paste
  • 175g fresh cauliflower, carrot, green beans and potato, cut into chunks
  • 1litre sodium free organic vegetable stock
  • 175g frozen peas
  • Juice of 2 lemons
  • 350g basmati rice
  • 2 tbsp chopped coriander
  • 150g unsalted roasted cashew nuts


  1. Preheat the oven to 180°C. Heat over the stove the oil in a oven-safe pot, then add the onion and cook over medium-high heat for 5 to 7  minutes until the onion is soft. 
  2. Add the garlic, root ginger, mustard seeds and chilli. Continue to cook, stirring until the mustard seeds begin to pop.
  3. Stir in the curry paste, add the mixed vegetables and mushrooms, then stir well to coat. 
  4. Pour in the stock and bring to a boil.
  5. Reduce the heat and simmer for 10 minutes, until the vegetables are almost tender. 
  6. Stir in the peas, lemon juice and rice, then season to taste with salt. 
  7. Cover with greaseproof paper, then with a tightly fitting lid and bake for 30 minutes until the rice is tender and the stock is absorbed. 
  8. Serve with sprinkles of coriander, cashews and raisins (optional).