Spicy veggie biryani

Spicy Veggie Biryani

Here at The Naughty Cook we love all kinds of Indian recipes with their great range of spices and subtle flavours. And much as we like self-indulgence we also love a good healthy vegetarian dish that makes us feel warm and good. This one certainly turns on the heat and delivers the good feelings.

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  • 14 ounces / 400g basmati rice
  • 1 tablespoon of groundnut oil
  • 1teaspoon of cumin seeds
  • 1 onion, sliced
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • 1 teaspoon of garam masala
  • 1 teaspoon of Kashmiri chilli powder
  • 2 teaspoons of garlic and ginger paste
  • 1 tablespoon of vindaloo paste
  • 1 tin chopped tomatoes
  • 3½ ounces / 100g frozen peas
  • 2 carrots, peeled and cut into sticks
  • coriander leaves, to serve


Prepare the rice as packet instructions, rinse and set aside.  Make sure to cook until only just ready – you want the rice to just have the slightest al dente bite so it doesn’t get mushy when you heat it in the sauce.

Heat the oil in a large sauté pan and quickly fry the cumin seeds for a minute before adding the onion.  Fry for another 5 minutes.

Add the turmeric, coriander, garam masala, chilli powder, garlic and ginger paste and vindaloo paste and fry for another minute, stirring constantly.

Add the tomatoes, peas and carrots with a good dash of seasoning, stir to combine and then place a lid on the pan and cook for 10 minutes on a low light.

Remove the lid, return the rice to the pan and stir to combine, cooking for about 5 minutes until the rice is hot.

Check the seasoning and serve with a sprinkle of coriander.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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