skinnymixer’s Vegetarian Biryani

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skinnymixer's Vegetarian Biryani

skinnymixer's Vegetarian Biryani

skinnymixer's Vegetarian Biryani
Author: Skinnymixers
Cuisine: Indian


  • 50 g butter or ghee
  • 400 g basmati rice
  • 2 tsp turmeric powder
  • 1 cinnamon stick
  • 2 cloves
  • 1 tsp cardamom seeds or 5 cardamom pods bruised
  • 1/2 tsp black mustard seeds optional
  • 2 tbsp vegetable stock concentrate


  • 100 g green beans sliced diagonally in 1 inch pieces
  • 100 g small cauliflower florets
  • 2 carrots small dice
  • 100 g raw cashews
  • 70 g sultanas


  • 100 g greek yoghurt
  • 100 g reserved stock liquid
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp salt


  • Small handful of chopped coriander
  • Decent squeeze of fresh lemon juice


  • Add butter or ghee to mixer bowl with rice, cinnamon, cloves, cardamom seeds and mustard seeds.
  • Cook 5 min/100°C or 212°F/speed soft/reverse/MC on.
  • Pour butter, spices and rice into internal steaming basket and rinse mixer bowl roughly.
  • Add 900 g or 31.7 oz water, turmeric and stock to mixer bowl.
  • Put internal steaming basket in place.
  • Put steaming trays in place with vegetables, cashews and sultanas.
  • Cook for 18 min/steaming temp/speed 3/MC on or speed 4 for TM5. Stir the rice occasionally.
  • After cooking time, remove the vegetables to a thermal server pot. Check rice and keep cooking if needed.
  • Remove the cinnamon and cloves and discard.
  • Pour rice into thermal server pot with vegetables and gently combine.
  • Don't drain the liquid stock completely, retain around 100 g or 3.5 oz.
  • Add yoghurt, curry powder, garam masala and salt.
  • Mix on 10 sec/speed 5.
  • Pour over rice in thermal server pot.
  • Garnish with coriander and lemon juice and let it sit, covered for 5 min before serving.


You can get malaysian meat curry powder from an indian or asian grocer. While you can use other curry powder, I highly recommend you source traditional meat curry powder (its so worth it!).
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1 in place of the 'soft' function.
At step 7 use ST temp and speed 3 if using an Intelli, popping a tea towel over the steaming attachment. If using a Supercook you'll need to use 130°C or 270°F and speed 4.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!



  1. Wow. This recipe is fantastic. Balance of flavours is spot on and the method is tested to perfection. Thank you. For those saying it didn’t cook veggies or rice well enough please read the method properly, the veggies should be small, mine were cooked perfectly. The rice may seem crunchy at the top when you lift the lid, but trust the method, it has been cooked!! So impressed…and I have lived in India for many months of my life.

  2. Best.Recipe.Ever! I make this and eat it as a main. I add a bit extra water when cooking the rice and let it go for about 10 extra minutes and its perfect!

  3. Should add. I made it again with macro organic basmati and added a bit extra water and it cooked in the time stated. Also added more vegies this time. Carrots and capsicum as well. So good. Even my 18 month old extremely picky eater demolished it (he did pick out most of the sultanas though….what kid doesn’t like sultanas!) great recipe. So yum. Thank you

  4. Very very tasty. Took ages to do the rice though. Sunrice Basmati from Woolies. I have a tm5. I just kept adding mor liquid to the bowl and cooking further. Think it took an hour for the rice all up in the end but was worth it. So yum. Makes heaps and freezes well. Definately on the list again.

  5. started making this tonight and then worked out i didnt have any yoghurt or cashews – thanks kids. Anyway even without this dish was delicious. will definately make it again. i also made it with brown basmati rice so i guessed the timing and cooked for about 28mins, probably could have gone 30. glad to read it freezes well – thats if any is left by the morning!

  6. we just had this for dinner with Duck it was delicious. I used coconut cream . It could have been a little spicier next time I will increase spices but I did double the liquid as I added heaps of vegetables. Easy , healthy and delicious.

  7. great dish – i had 200 ml cooking liquid left at the end so i bunged it all in rather than just 100m as specified and it was great.

    my husband is going to make himself a kedgerree type dish with the leftovers tomorrow

  8. I’m eating the last of the Biryani that I cooked earlier in the week – it’s just beautiful!
    I shared some with a colleague of mine at lunch today whose ethnicity is Indian/Malay, and I quote “Such authentic flavours! I don’t usually eat so much rice, but I had to go back for more because my mouth just wanted the tastes again”. Thanks for a wonderful recipe 🙂

  9. i made this to go with the butter chicken and my family actually preferred it to the chicken! It was delicious and I increased the cooking time a minute or so just because some of the veg was still a bit firm. I have made it twice now and it is even better the next day.

  10. Biryani was my favourite dish as a child. My dad used to make it for my birthday every year. The flavour of this dish was spot on. Absolutely perfect. And it went oerfectly with the butter chicken. My non meat eater loved the chicken and my 3 year old at all his vegetables. Thank you so much for these delicious recipes.

  11. I made this a while ago. It was easy & delicious. It also freezes & reheats well….. I made lunch sized packages for myself.

  12. Hi, followed ur recipe tonight with the TM5 and found rice was still hard. Eventually it took another 20mins extra to cook the rice. It did taste yummy though but any clues to why it wasn’t cooked? Do I need to soak the rice?

    1. Hi there 🙂 what kind of rice did you use? That sounds very strange for basmati rice. I have made this in both the tm5 and tm31 with no issues !

      1. Hi I did use basmati rice and thought it was strange I had to cook longer. I’ll try it again soon and hope it’ll work. But it was tasty overall thks

        1. My rice was also hard and took extra time. I did buy the basmati from an Indian grocer not Woolies. I’ll try it with normal basmati next time. Otherwise it tasted divine. I will definitely be making this one again.

          1. I also had hard rice 🙁
            Used basmati in my tm5 but needed to cook for another 20mins.
            Could of done with a bit extra too.
            Tasted great though so will give it another go 🙂

    2. I had the same problem (I used Sun Rice Basmati). Rice was undercooked after 20 mins. I cooked for another 10 mins, still crunchy, so cooked a further 10. Once cooked, it was delicious. Makes heaps so lots leftover to serve with Nik’s Tikka Masala I’m trying tomorrow night!

      1. The TM5 bowl is a little larger than the TM31. When cooking the rice I turned my speed up to Speed 4 (as the first time I made it my rice was undercooked too) this made the world of difference. Rice cooked really well this time. Might be worth giving it a try 🙂

  13. Yum Yum Yum!! Served with the Butter Chicken and whole family loved it 🙂 Had left overs for the rest of week and was beautiful cold 🙂

  14. Yum. delicious and this recipe showcases what the Thermomix can really do. fabulous example to people who have never seen one in action.

  15. I made this to accompany your yummy tikka masala. The family went yellow rice I’m not eating that and demolished it off. Definitely make this again. Thank you for another yummy recipe.

  16. I made this last night as an accompaniment to curries and everyone really enjoyed it. The fact that it makes a huge quantity is great – we were 5 adults and 3 kids and there were left overs. Thanks for another lovely dish, Nik xx

  17. Made this recipe tonight and absolutely tasty!!!! Def in my favourite list. Next time I will add more then 100 gr of liquid and might try with coconut milk instead yorgut, but really yummy!!! Thank you so much for sharing it with us!!!

  18. This recipe was wonderful. So quick and easy to prepare and so flavorsome without being spicy. A perfect meal for my toddlers. I doubt I’ll be eating Indian with plain rice again, this dish adds an extra element to the plate.

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