September Recipe – Vegetable Biryani


  • 1 small carrot, peeled, cut into small cubes
  • 1 medium potato, peeled, cut into small cube
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 25g/1oz French beans, finely chopped
  • 50g/2oz frozen peas
  • 1 tsp tomato purée
  • ½ tsp finely chopped green chillies
  • 1 tsp garam masala
  • ¼ tsp ground turmeric
  • 225g/8oz cooked basmati rice
  • 1 small onion, finely chopped
  • 4 roasted cashew nuts, chopped
  • ½ tsp cumin seeds, toasted
  • ½ tsp red chilli powder
  • yoghurt, to serve (optional)


  1. Preheat the oven to 170C/235F/Gas 3.
  2. Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.
  3. Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.
  4. Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
  5. Sprinkle the top layer of rice with the chopped onions, cashew nuts, cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes. Serve with yoghurt.



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