Le Kit Biryani Vegetarian

Spice infused vegetables baked with aromatic whole spices and rice. This is an elegant vegetarian version of the North Indian classic.

Serves4 Origin India
Preparation 20 min Heat rating (Mild)
Cooking 1h 50 min Ease (Average)
Vegetarian Yes


1 Biryani Kit
1 Aubergine, cut into 3cm cubes
1 Sweet potato, peeled a cut into 3cm cubes
1 small potimarron, peeled and cut into 4cm cubes
1 small cauliflower, split into 4cm florets
3x125ml Natural or Greek Style Yogurt
Salt to taste
500g rice
2 vegetable stock cubes
2 onions, large finely sliced
2 egg yolks (can be omitted for strict vegetarians)
4 tbsps cooking oil
3 tbsps butter or clarified butter


Blend Pouch 1 with 3x125g of natural yogurt and set aside.

Rinse the rice and put in a large pan with 1 1/2 - 2 litres of water and the contents of Pouch 2 and 2 stock cubes. Bring to the boil, remove from heat and drained through a colander, do not remove the whole spices. Return to the pan and cool completely. Stir in the egg yolks (if using) to the rice and mix well. Set aside.

Heat a large pan with 2 tbsps of oil and add half of the finely sliced onions, and fry until golden brown. Set aside the fried onions for later. Add the remaining cooking oil and fry the cubed vegetables in batches to brown on all sides. Start with the sweet potatoes, then the chestnut squash, the cauliflower and finally the aubergine as this vegetable will absorb all the oil if you begin with it. Try not to add extra oil otherwise the biryani could become greasy. Set aside the vegetables.

Add 2 tbsps of butter to the same pan and fry the remaining onions over a medium-high heat until softened and golden. Increase the heat and add all the vegetables and the spiced yogurt. Fry for about 2/3 mins add 1 tsp of salt or to taste. Lower the heat cover and allow to simmer for 15/20mins, stir occasionally. The vegetables should be tender but not soft as it will continue to cook in the oven. Remove from the off the heat. There should be a good amount of liquid..

Preheat the oven to 160°C. In a casserole with a tight fitting lid put a few knobs of butter in the bottom in of the pan. Now add half the cooked vegetables and half gravy to the pan. Layer half the prepared rice (along with whole spices) over of the vegetables, sprinkle half of the fried onions and half the contents of Pouch 3 over the rice. Repeat, vegtables, gravy rice, onions and the remainder of Pouch 3. Finally add a few more knobs of butter. Put the lid on and bake in the oven for 1 hour. Put a dish of water in the oven to create steam.

Serve hot, ideally with raita (cucumber yogurt sauce link below).

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