Vegetable Biryani

As we celebrate National Curry Week, why not try this delicious and wonderfully aromatic dish with rich spices and layers of fragrant Pure Basmati rice, perfect for special occasions. The tantalising flavour and fluffy texture of Tilda Pure Basmati is key to this signature vegetable biryani…
Vegetable Biryani

Vegetable Biryani

Wonderfully aromatic vegetable dish from India

Course Main Course
Cuisine Indian
Keyword Biryani, vegetable
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 8
Author Tilda


  • 500 g Tilda Pure Basmati rice
  • 4 tbsp vegetable oil
  • 2 large onions peeled and sliced
  • 2 tsp ginger paste
  • 4 garlic cloves minced
  • 1 tsp red chilli powder
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 cinnamon sticks
  • 4 cardamon pods
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 star anise pods
  • 2 bay leaves
  • 400 g tinned chopped tomatoes
  • 250 g plain Greek yoghurt
  • 350 g potatoes peeled and diced
  • 1 large cauliflower cut into florets
  • 150 g frozen peas
  • fried brown onions, flaked almonds and fresh coriander to garnish


  1. Wash the rice under cold running water in a sieve and then soak for 1 hour. Then drain and cook in a pan of boiling water until just undercooked. Drain again and set aside.

  2. Heat the oil in a deep-sided frying pan, over a medium heat. Add the onions and cook for 5 minutes until golden brown. Stir in the ginger and garlic and cook for a further minute. Stir in the all the spices, bay leaves and cook for 1 minute. Add the tomato and cook for one minute and then add the yoghurt and cook for a further 5 minutes or until the oil starts separating.

  3. Add the potatoes and 300ml water and cook for 10 minutes. Add the cauliflower florets plus another 150ml of water. After 10 minutes, add the peas and cook for a further 5 minutes. If the curry looks dry then add a little more water. The curry is ready when all the vegetables are tender.

  4. Preheat the oven to 200c/Gas Mark 6.

  5. Spread half of the cooked rice over the bottom of a large baking tray. Spoon the cooked vegetables on top of the rice and then cover with the remaining rice.

  6. Cover the dish with foil and place into the oven for 30 minutes or until piping hot.

  7. Remove and serve with brown fried onions, flaked almonds and fresh coriander.