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    You are in: Home / Recipes / Vegetable Biryani Recipe
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    Vegetable Biryani

    Vegetable Biryani. Photo by Mindelicious

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    FrVanilla's Note:

    Vegetarian recipe from This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)

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    Units: US | Metric


    1. 1
      In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
    2. 2
      Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
    3. 3
      Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
    4. 4
      Stir in cauliflower, rice, raisins and lentils to coat.
    5. 5
      Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
    6. 6
      Stir in peas and warm through, 4 minutes.
    7. 7
      Sprinkle with almonds (if using).

    Ratings & Reviews:

    • on November 20, 2010


      This does make a ton! I couldn't find Indian curry paste, so I used Thai red curry and ended up adding about 1 tsp garam masala, 1/4 tsp cinnamon, 1/2 tsp tumeric to it to round out the flavors. It's really good, although I'm not sure my meat-eater DH will like it. I'm going to make it again when I find Indian curry paste. Thanks for the recipe, FrVanilla!

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    • on June 18, 2012


      I thought I rated this long ago... we have this often! I use brown basmati rice, add the lentils after 15 min, and the veggies towards the end making this a one dish meal :) I never looked for curry paste so I use: 1 1/2 tsp curry powder, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp tumeric.

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    • on December 10, 2013


      So good for meatless Mon. Served with poppodums. Used half amount of paste and was great for us.

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    Read All Reviews (10)


    Nutritional Facts for Vegetable Biryani

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.0
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 203.3 mg
    Total Carbohydrate 80.6 g
    Dietary Fiber 18.1 g
    Sugars 12.9 g
    Protein 17.2 g

    The following items or measurements are not included:

    vegetable stock

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