Carrot biryani served in a frying pan

Carrot biryani

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(5 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal358
  • fat15g
  • saturates3g
  • carbs42g
  • sugars8g
  • fibre7g
  • protein10g
  • salt1g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green chilli, chopped (deseeded if you don’t like it very hot)
  • 1 garlic clove, peeled
  • 1 tbsp garam marsala
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 x 200g pouch brown basmati rice
  • 150g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g roasted cashews
  • coriander and yogurt, to serve


  1. Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.

  2. Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
3rd Feb, 2018
The ingredients listed mention 2 pouches of rice. Is this intended to be pouches of ready-cooked rice as there is no mention of any cooking liquid being added to the dish? Thank you
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. Yes it is ready-cooked rice.
BethanyHarris's picture
22nd Jan, 2018
Delicious recipe, but I made too much! Can I freeze it? Thank you.
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. For best results, we don't recommend this. However, if it's the only alternative, cool quickly and freeze. Reheat in the microwave until piping hot throughout. Check out our guidance on reheating rice dishes here:
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.