A Potato & Aubergine One Pot Biryani


A one pot wonder! Quick easy and not a lot to prepare. The saucepan and ingredients work their magic in this soothing and wholesome Indian vegetable rice dish. It simply can be served with some yoghurt or salad. Excellent for a lunch or an early dinner

A great recipe, so good for busy parents with younger children. Dice, combine, cook and keep warm. My two loved the spices and this way they get their vegetables too!


1 medium potato diced 1 cm cubes
1 medium aubergine diced 1cm cubes
1 medium onion diced
1 tbsp sunflower oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
½ cinnamon stick
3 cloves
Pinch of asafoetida
½ vegetable stock cube
2 tsp coriander & cumin powder
⅓ tsp turmeric powder
¼ tsp chilli powder
1 heaped tsp biryani powder
1 tsp garam masala
Boiling water
100g tomato passata
1½ cup basmati rice washed


• Heat the oil in a large metal saucepan. Add in the mustard and cumin seeds, cinnamon, cloves and asafoetida, once the seeds start to sizzle. Gently place in the aubergine, potato and onion


• Season with salt and all the spices, crumble in the vegetable stock cube, mix and cook for 5 minutes on a low heat


• Throw in the washed rice into the saucepan and pour in enough boiled water to cover the vegetables and rice


• Bring to a boil and then cover and simmer for 5 minutes, stir in the passata and cook for a further 10 minutes on a low simmer

You may need to add a little more boiling water to cook the rice through

• I put the metal saucepan in the oven to keep warm and to add a depth of flavour. If you wish to do this then heat your oven to 170-180°c and leave for 15-20 minutes with the lid on


• Making sure at all times that the rice doesn’t dry up completely

Serve with some fresh natural yoghurt