Vegetable biryani ( v )

Would you like a speedy and tasty meal after a day’s hard work?

This recipe is specially for you, it is so easy, just use some left over rice.

Vegetable biryani


  1. 1tbsp vegetable oil
  2. 1       onion, peeled & finely sliced
  3. 2cm   piece root ginger, grated
  4. 1tbsp garam masala
  5. 250g  broccoli, cut into small pieces
  6. 1 medium size carrot, sliced
  7. 1 medium size courgette, sliced
  8. 2       Quorn sausages, sliced
  9. 300g  basmatic rice, cooked
  10. 25g    toasted flaked almonds
  11. 25g    sultanas
  12. handful of fresh coriander or parsley, chopped


  • Heat the oil and fry the onion over a medium heat for about 10 minutes. Stir in ginger, garam masala, carrot and quorn sausages. Cook for about 1 minute.
  • Add the broccoli, courgette and continue to fry everything for 2 minutes until the vegetables begin to soften.
  • Stir in the cooked rice, sultanas, and half the almonds. Season. Then stir-fry for a few minutes until the rice has completely heated through.
  • Stir in 2/3 of the chopped herbs. Then spoon onto a plate. Scatter over the remaining almonds and herbs.
  • Serve straight away.


  • You can use cooked leftover rice, making it quicker to handle.
  • But make sure the rice is reheated thoroughly.
  • I adapted this recipe from the Morrision magazine, adding a few ideas of my own. You too can include some of your favourate vegetables.

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