Guest Post: Stovetop Vegetable Biryani


By Sandy Avvari, @savvari 

Stovetop Vegetable Biryani

A tasty way to spice up day-old rice, using just one pot!
4 cups of day old cooked basmati rice (rice should NOT be soft, must be grainy!)
4 tablespoons oil
¼ cup of cashew nuts
1 cup chopped onion
1 clove chopped garlic
½ cup of sliced carrots
½ cup chopped green pepper
½ cup chopped red pepper
½ cup mushrooms, cut into quarters
4 tablespoons Patak’s Biryani Curry Paste
1 can of chopped tomatoes
1 can of coconut milk
Salt to taste
Red chilli powder to taste
Handful of chopped coriander (if desired)

Heat oil in a large deep pot.  Add cashews and fry for a few seconds until they start to brown slightly, remove from oil and put aside. In the same pot, add onions and garlic, sautéing on medium heat for 2 minutes. Add carrots, green peppers, red peppers, mushrooms and sauté for several minutes until vegetables are half cooked. Add Patak’s Biryani Curry Paste, tomatoes and coconut milk to vegetable mixture. Cook on medium heat, stirring often for 5 minutes.  Add salt and red chilli powder to taste. Add fried cashews into vegetable mixture. Add rice to vegetable mixture slowly, incorporating one cup of rice at a time until all rice has been mixed in evenly (Note: You may not need all of the plain basmati rice you have on hand). Cover and heat on medium-low until rice is heated thoroughly. Sprinkle with chopped fresh coriander if desired. Serve with raita and pappadums as accompaniments. Enjoy!

Tip: This biryani is even more flavourful the following day!

More about the Author, Sandy Avvari

Avvari is a Canadian-born South Indian (Telugu) who is a Marketing Specialist by day and a social media strategist by night. She blogs about lacto-ovo vegetarian food on her site Milk & Eggs. You can also find her on Twitter @savvari where she tweets about vegetarian food, marketing, social media and random musings about life.

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There are 4 comments

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    • Sandy Avvari

      Hi Amreen,
      I’m so glad you liked the recipe! I came up with it a few years ago and I’ve been making it for my family ever since. Enjoy : ) -Sandy

  1. Sheila Kuchibhatla

    Inspiring! I have been on an Indian food kick this week and after seeing your recipe, I feel I can actually it make it… it doesnt seem so daunting!


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