Asian Bake Boil Curry Indian Rice Saute Vegetables Vegetarian

Vegetable Biryani

Vegetable Biryani - TheRecipe.Website
Written by Guest User

A lovely alterative to a meat biryani but just as tasty and filling. Give it a try.

A lovely alternative to using meat in a curry. This still has a lot of body and incredibly filling.

Vegetable Biryani - TheRecipe.Website

Vegetable Biryani

An amazingly tasty vegetarian curry. Who needs meat?
4.79 from 56 votes
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Course: Main Dish
Cuisine: Indian
Keyword: Curry, Vegetables
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 332kcal



  • Heat the vegetable oil in a large pan.
  • When hot, add the onions and sauté until nice and golden.
  • Stir in the ginger, garlic and butternut squash and sauté for 2 - 3 minutess.
  • Add the curry paste, rice, lentils, raisins and stock and bring to the boil.
  • Cover and simmer until the squash and rice is soft and tender.
  • Fill a seperate pan with water, place the eggs in carefull and bring to a rolling simmer for 7 - 10 minutes depending on how hard you like your eggs,
  • Drain the eggs and rinse in cold water. Remove the shell and cut the eggs into quarters.
  • Give the rice a stir - the liquid should have been absorbed by the rice.
  • Check the seasoning, stir in the coriander and place the eggs on top.
  • Cover again for a few minutes solely to warm the eggs before serving.


Sodium: 235mg | Sugar: 16g | Fiber: 7g | Potassium: 653mg | Calories: 332kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 4g | Saturated Fat: 1g | Fat: 8g | Protein: 11g | Carbohydrates: 57g