Carrot biryani served in a frying pan

Carrot biryani

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(47 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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2nd Jul, 2020
Really tasty meal , a favourite in our house
13th Feb, 2020
Really tasty. I added mushrooms and also cauliflower, which I added to the rice water a few minutes before draining. Very filling and healthy!
31st Jul, 2019
I made this but added peanut butter at the end and thought it tasted really good
31st May, 2019
This is delicious! I added an extra chilli towards the end of cooking and it was perfect.
11th Apr, 2019
This is a great, reliable recipe. I add a handful of raisins and I've used half carrot and half parsnip before -- worked well. Might try the same with some beetroot to use up a glut.
9th Jan, 2019
Tasty vegetarian dish. Used normal rice (rather than pre cooked pouches) which I cooked in vegetable stock before adding, added a bit more veg (celery, mushrooms) then some sultanas at the end. Served with a couple of vegetable samosas.
18th Sep, 2018
This dish is fabulous: really easy to prepare at the end of a day, cheap, quick, sooooo tasty. I also have the leftovers as a salad - again really flavoursome. It works well as a salad dish.
Sebastian Main's picture
Sebastian Main
26th Jul, 2018
Doesn’t do enough to stand as a main dish. I added extra onions and used ghee instead of oil to try and give it a bit more oomph, served with a mountain of bhajis which helped. The rest will be eaten as a side with tandoori chicken.
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:
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