Biriyani - Fiver Feeds


This is a recipe that can be easily adapted according to many different preferences. We’ve made a vegetarian version, but you can add chicken, prawns, beef or lamb if you so wish, or add some sliced boiled egg as an additional garnish.



Prep Time:

1hr 10mins


Serves 4 People


£0.78 per Person



  • Ingredients

    2tbsp Oil
    1 Sweet Potato Peeled and Diced into Medium Chunks
    1 Head of Broccoli (Approximately 350g) Cut into Small Florets
    1 Large Onion Finely Diced
    2 Garlic Cloves Crushed
    2-3cm Sized Piece of Fresh Ginger Peeled and Finely Diced
    1 Red Chilli Deseeded and Finely Chopped
    1-2tbsp Madras Paste
    100g French Beans Cut into 3cm Pieces
    300g Basmati Rice
    1 litre Vegetable Stock
    Small Bunch of Fresh Coriander Leaves Finely Chopped

How to Cook

1. Heat your oven to 220C/Gas Mark 7.

2. Arrange the sweet potato and broccoli in a roasting tin, drizzle with half the oil and season. Cook for 15 minutes.

3. While you are waiting for the vegetables, heat the remaining oil in a large saucepan or stock pot and fry the onion, chilli and ginger for 2 minutes until they start to soften. Add the garlic and madras paste and cook for a further minute or two. Pour in the vegetable stock and stir to combine, simmering for a couple of minutes. Remove from the heat.

4. Once the vegetables are roasted, remove the tin from the oven and place them in a casserole dish. Add the uncooked rice and green beans then stir. Pour over the spiced stock, stir again and check for seasoning. Turn down the oven to 190 degrees centigrade/gas mark 5, cover the dish and cook for another 30 minutes. The rice should then be cooked through.

5. Serve garnished with the chopped coriander.

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