Best 7 Bbc Good Food Vegetable Biryani Recipes

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BBC Good Food Vegetable Biryani is a delicious and flavorful dish that is perfect for a vegetarian meal. Made with fragrant basmati rice, a variety of vegetables, and a flavorful blend of spices, this biryani is sure to please everyone at the table. This step-by-step guide will help you create a perfect BBC Good Food Vegetable Biryani that is sure to become a favorite in your household.

Let's cook with our recipes!

EASY VEGGIE BIRYANI



Easy veggie biryani image

This tasty Indian-inspired dish is faster than a takeaway

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 6

250g basmati rice
400g special mixed frozen vegetables
a generous handful of raisins
1 vegetable stock cube
2 tbsp korma curry paste
a generous handful of roasted salted cashew nuts

Steps:

  • Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
  • Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
  • Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

Nutrition Facts : Calories 305 calories, Fat 6 grams fat, Carbohydrate 57 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.42 milligram of sodium

SPICED VEGETABLE BIRYANI



Spiced vegetable biryani image

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Provided by Silvana Franco

Categories     Supper, Vegetable

Time 1h

Number Of Ingredients 15

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
  • While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
  • Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 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 cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium

CHICKEN BIRYANI



Chicken biryani image

A great one-pot rice dish that still tastes great a few days later - perfect for leftovers

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 12

300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Steps:

  • Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  • Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
  • Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
  • Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
  • Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
  • Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium

VEGETABLE BIRYANI



Vegetable Biryani image

A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.

Provided by Asmaa'

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 19

2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
½ teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
½ cup water
½ cup peas
½ cup diced carrot
½ cup diced potato
1 cube chicken bouillon
1 teaspoon salt
¼ teaspoon ground red chile pepper
¼ teaspoon black pepper
½ teaspoon garam masala
¼ teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained

Steps:

  • Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
  • Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
  • Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g

QUICK & EASY VEGETABLE BIRYANI



Quick & Easy Vegetable Biryani image

A great tasting dish that can be put together and cooked in just 15 minutes.

Provided by samjones01

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Add a splash of oil to a saucepan and gently fry onions until soft. Add the frozen vegetables and the rice and stir.
  • Add curry paste to the vegetables and mix. Pour over stock and leave to simmer until rice is cooked. Stir from time to time and check consistency of the rice. Add more water if necessary.

VEGETABLE BIRYANI WITH GREEN RAITA



Vegetable biryani with green raita image

Get four of your 5-a-day in this flavourful vegetable biryani. It's easily doubled, and you can add a halved green chilli if you like extra spice

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Yield Serves 2 (easily doubled)

Number Of Ingredients 16

100g wholemeal basmati rice
2 tsp rapeseed oil
1 large onion, halved and sliced (200g)
2 carrots, cut into small dice (160g)
200g cauliflower, cut into bite-sized pieces
2 tbsp medium curry powder
1 cinnamon stick, snapped in half
1 tsp cumin seeds
1 tbsp finely grated ginger
3 large garlic cloves, finely grated
150g pot bio yogurt
2 tsp vegetable bouillon powder
25g roasted cashews (not salted)
160g frozen peas
handful of mint, finely chopped
2 handfuls of fresh coriander, finely chopped

Steps:

  • Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
  • Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
  • Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen - you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.

Nutrition Facts : Calories 559 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 24 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

VERY VEGGIE WEEKEND BIRYANI



Very Veggie Weekend Biryani image

This is a delicious Biryani (spiced rice dish) which is the perfect main meal. Not a saucy curry, it is completely different - sort of like a paella of Indian cuisine - it has become an Indian restaurant favourite. Dum refers to a slow cooking method. The food is placed in a pot and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. This is delicious, but if you feel like a hassle-free Biryani, check out our new oven-bake Easy Biryani cooking sauces.

Provided by pataks

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place the rice in a sieve and rinse it in several changes of warm water. Drain.
  • In a pan, heat three tbsp of oil and fry the sliced onions until golden brown. Remove from the pan and drain on absorbent paper. In the same oil, saute the red onion for five minutes. Add the garlic, green chilli and one tsp of ginger, cook for one minute before adding three tbsp of Patak's Biryani Paste or Tikka Masala Paste. After two minutes stir in the tomatoes and cook for four minutes. Add the yoghurt and cook for a further two minutes.
  • Add the baby carrots, baby corn, asparagus, exotic and button mushrooms. If the mixture is too thick add a little water. Simmer for one minute, then remove from the heat. Add one tbsp of coriander and one tbsp of mint. Season to taste and set aside.
  • Meanwhile, cook the rice, place the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom, bay leaves, saffron and one tbsp of Patak's Biryani Paste or Tikka Masala Paste. Cover the rice with boiling water and return to the boil. Simmer for eight minutes or until the rice is just tender but with a little bite. Drain and discard the whole spices.
  • Grease the base of a casserole dish (or an ovenproof dish) with one tbsp of oil and add a layer of the aromatic rice. Sprinkle with some coriander, mint, ginger, cashew nuts and sultanas. Add a layer of the vegetable masala and then sprinkle with some coriander and mint. Repeat the layering until all the rice and vegetable masala has been used. Finish with a sprinkle of coriander, mint, nuts, sultanas and the fried sliced onions.
  • Preheat the oven at 200C/400F/Gas Mark 6. In a bowl mix together the whole-wheat flour, one tsp of salt and some water to form a dough. Roll into a sausage shape. Press this onto the edge of the casserole dish. Put the lid firmly on top and place on a medium heat on the hob for two minutes (this allows the steam to begin). Then bake in the oven for 20 minutes. Remove from the oven and leave to stand for five minutes before breaking the seal before serving.

Tips:

  • Use high-quality ingredients: Fresh, flavorful vegetables, fragrant spices, and fluffy basmati rice are essential for a delicious vegetable biryani.
  • Don't be afraid to experiment with different vegetables: You can use any combination of vegetables you like, so feel free to get creative and try new things.
  • Be patient with the cooking process: Biryani takes time to cook, but the slow and steady cooking process is what gives it its rich and complex flavor.
  • Let the biryani rest before serving: This allows the flavors to meld together and the rice to absorb all of the delicious sauce.
  • Garnish with fresh herbs and nuts: This adds a pop of color and flavor to the biryani.

Conclusion:

Vegetable biryani is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a budget-friendly meal that can be easily adapted to your own dietary needs. So next time you're looking for a flavorful and satisfying meal, give vegetable biryani a try.

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