Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

The famous and fan-favourite Indian rice dish gets a wholesome vegetarian twist with earthy additions of carrot, potato, zucchini, capsicum and more. Of course, it’s not biryani without the recognisable fragrance of turmeric, garam masala and chilli – tossed up in an abundance of rice and a sprinkle of sultanas.


  • 1 tbsp vegetable oil
  • 1 clove garlic, crushed
  • 1 medium brown onion (150 g), sliced thinly
  • 2 tsps garam masala
  • 400 g can diced tomatoes
  • 1 medium potato (200 g), cut into 1cm pieces
  • 2 medium carrots (240 g), chopped coarsely
  • ½ cup (125 ml) water
  • 2 medium zucchini (240 g), chopped coarsely
  • 1 medium red capsicum (200 g), sliced thinly
  • 1 medium brown onion (150 g), chopped finely
  • 1½ cup (300 g) basmati rice
  • 8 cardamom pods, bruised
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric
  • 1½ cup (375 ml) water, extra
  • 1/4 cup (40 g) sultanas

Heat half of the oil in large saucepan; cook garlic and sliced onion, stirring, until onion softens. Add garam masala; cook, stirring, 1 min.


Stir in undrained tomatoes, potato, carrot and the water; bring to a boil. Reduce heat, simmer, covered, 10 mins. Add zucchini and capsicum; simmer, covered, 10 mins or until vegetables are tender.


Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, stirring, until soft. Add rice and spices; cook, stirring, until fragrant.


Stir in the extra water and sultanas; bring to a boil. Reduce heat, simmer, covered, about 15 mins or until rice is just tender and water is absorbed.


Place half of the rice mixture in 2 litre (8 cups) serving dish; top with vegetable mixture then remaining rice mixture. Serve with yogurt, if desired.

Download or print the recipe