Veggie subzi biryani

Veggie subzi biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins Plus soaking

Skill level



Serves 6

Just add chutneys, poppadums and Indian beer for an authentic curry night

Nutrition and extra info

  • Vegetarian
Nutrition info


Save to My Good Food
Please sign in or register to save recipes.


  • 400g basmati rice
  • 125ml sunflower oil
  • 4 large onions, sliced
  • small knob of fresh root ginger, finely grated to make 1 tsp
  • 1 garlic clove, crushed
  • 225g tomatoes, skinned and finely chopped
  • 1 tsp red chilli powder
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 4 star anise
  • 2 bay leaves
  • 250g Greek yogurt
  • 250g potatoes, diced
  • 140g carrots, diced
  • 140g frozen peas
  • small bunch coriander, finely chopped

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Wash the rice thoroughly in cold, running water, then leave to soak in a bowlful of water for 1 hr. Once soaked, drain, then cook in plenty of boiling salted water for about 8 mins until 90 per cent cooked. Drain again and set aside.
  2. Heat the oil in a large pan, add the onions and fry until golden brown. Lift out half the onions with a slotted spoon and set aside. Continue frying the rest of the onions at a high heat until really crisp, then lift these out with a slotted spoon. Drain on kitchen paper, sprinkle with a little salt and set aside until ready to serve.
  3. Return the first reserved batch of onions to the pan. Fry with the ginger and garlic for 1 min, then stir in the tomatoes, all the spices, the bay, yogurt and some salt. Cook for a few mins until the oil separates out, then add the potatoes and carrots with 400ml water. Gently cook for 20-30 mins or until the veg are almost cooked and saucy (splash in more water if the sauce gets too thick). Turn off the heat and stir in the peas.
  4. Spread half the cooked rice over the bottom of a large casserole dish. Spread the saucy vegetables on top, sprinkle with the chopped coriander, then evenly cover with the remaining rice. Dampen a clean, thick tea towel, lay it over the casserole and put on the lid. Set it over a very low heat and cook for about 30 mins. Spoon into a large shallow dish to serve, gently mixing the vegetables and rice as you go, then scatter over the crispy onions.

Recipe from Good Food magazine, March 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
collywobles's picture

This recipe is a real stunner. It has a wonderful fragrance and sits well as a supporting dish with meat or even on its own as a main dish. The flavours are subtle and it is not so overpowering like other Indian style dishes can be at times. I never get tured of this dish. 10/10

papageno's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried this recipe a couple of times. It tastes ok but it is definitely not worth the effort. It takes an unbelievable amount of time to cook. Do not believe the recipe when it says it takes 20-30 min to cook the veg. I've extended this cooking time, plus the cooking time in the casserole, and my diced potato was still super damn crunchy. Save yourself time and frustration and effort and skip this recipe.

katyrouth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a fairly tasty recipe, but unbelievably complicated and takes so long to cook that the end product doesn't seem worth all the effort!