skinnymixer's Vegetarian Biryani
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skinnymixer's Vegetarian Biryani

skinnymixer's Vegetarian Biryani
Cuisine: Indian
Author: Skinnymixers


  • 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.