Roasted one pot veg biryani


An aromatic and tasty rice dish which is so very refreshing with gentle hints of tomato, coriander and Indian spices. It’s not your traditional veg biryani but a quick fix for those who crave some biryani fast! It is first cooked on the stove and then transferred to the oven to roast. This provides and adds a delightful flavour as the spices become more intense as they are roasted. Serve simply with some cool cucumber raita. (Raita recipe coming soon)


300g Basmati rice
250g frozen mixed veg
200g tomato passata
900ml water
1 red onion finely chopped
1 chilli sliced
1 heaped tsp salt
2 tsp ground cumin and coriander
2 tsp biryani powder
1/4 tsp turmeric powder
2 cloves
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cardamom pods
1 cinnamon stick
Pinch of asafoetida
1 tbsp oil
Handful of chopped coriander


1. Preheat oven to 180c/350f/gas mark 4. Heat oil in a large saucepan and add mustard seeds, cumin seeds, cloves, cardamom pods, cinnamon stick and asafoetida. Once mustard seeds start to pop throw in the onion and cook gently until slightly translucent.

2. Pour in the passata. Put in chilli, salt, ground cumin/coriander, turmeric, biryani powder. Add the mixed veg. Combine well and cook on a low heat for 3 minutes

3. Wash rice a few times and combine with the tomato base. Slowly pour in the water and stir. Bring to the boil and then simmer gently for 12 minutes. Stirring occasionally

4. Rice should be half done at this stage. You may need to add a little water if too much has been absorbed. Get your oven dish (30×23×5cm depth) and transfer the veg rice into it, mix rice. Place dish in the oven for at least 15-20 minutes. Make sure rice is cooked.

5. Once done sprinkle with fresh coriander and serve with cucumber raita