Veggie Layered Biryani




30 mins






Cooked rice (about 1 cup)
1 tsp Ghee
1 tbsp Cashews
1 tbsp Raisins
1 tbsp Ghee
1 bay Leaf
1 Cinnamon stick
2 Black peppercorns
2 Green cardamom pods
2 Cloves
1 Star aniseed
1 Onion chopped
1 Garlic clove chopped
1 tsp Ginger chopped
2 Chopped tomatoes
1/2 tsp Turmeric
1/2 tsp Garam masala
1/2 tsp Biryani masala
1/2 tsp Red chilli powder
Cooked veg – we used chopped carrots, peas and cauliflower.
1 tsp Salt
1 tbsp Coriander chopped
1 tbsp Mint chopped
Saffron Milk – Warm half a cup of milk and add a few strands of Saffron.
Fried onions (Optional)

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Step 1

Boil 1 cup of rice (tips to be uploaded soon), drain and set aside. Boil/steam a combination of veg, we used chopped carrots, peas and cauliflower, drain and set aside.

Step 2

Flash fry the cashews and raisins in 1 tsp of Ghee. Keep the heat on low-medium and stir regularly for about 1 minute.

Step 3

Melt 1 tbsp of Ghee in a clean pan on medium heat. Fry the Bay leaf, Cinnamon stick, Peppercorns, Cardamom, Cloves and Star aniseed for around 1 minute before adding in the chopped onion. Cook for another minute before stirring in the Garlic and Ginger.

Step 4

Once the onions soften, mix in the tomatoes and sprinkle the Turmeric, Red chilli powder, Garam and Biryani masala into the pan. Stir until a consistent colour is achieved and add the Cooked Veg, Salt, Coriander and mint. Cook for 3 minutes.

Step 5

In a ovenproof glass dish, layer the ingredients you have prepared as follows: Veg, Yoghurt, Rice, Veg, Rice, Cashews and Raisins, Fried Onions, Saffron Milk.

Convenience Food

Step 6

Cover with foil and bake for 15 minutes at 190°c.