A warming rice dish, traditionally cooked in layers of basmati rice and veggies marinated in classic Biryani spices. I’ve taken influence from both sides of the family for this one, but what they agree on is having some cooling raita alongside for a different temperature and texture to help balance out the dish.

Cook our delicious Bombay Vegetable Biryani in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bombay Vegetable Biryani. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Biryani Paste pot and a Bombay Spice Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bombay Vegetable Biryani in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Biryani Paste
  • Bombay Spice Mix

Your shopping list for 2 servings:

  • 160g Basmati rice
  • 1 large onion
  • 1 large cauliflower
  • 4 tomatoes
  • 200g plain yoghurt
  • 1 lemon
  • toasted flaked almonds (optional)
  • pomegranate seeds (optional)
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Our 30 minute recipe

  1. Cook the rice 

    Bring a non-stick, lidded pot 2/3 full of water to the boil then add the rice. Let it simmer uncovered over a medium heat for just 7-8 mins, then drain and rinse under cold water and keep aside. Meanwhile, do Step 2.

  2. Create the base 

    Heat 2 tbsps of oil in a large, non-stick pan over medium heat and add the onions and fry for 5-7 mins, stirring occasionally until golden brown. (It could be time to drain the rice now.)
    Remove a spoonful of fried onions from the pan to keep aside for later on.

    Add the GARLIC PASTE and the cauliflower to the onions and stir-fry for 3-4 mins. 

    Add the BIRIYANI PASTE and fry for 2 more mins.

  3. Make the curry

    Put 1 tbsp of chopped tomatoes into a small bowl for salad and then tip the rest of them into the pan and fry for 2-3 more mins. 

    Sprinkle in the BOMBAY SPICE MIX and fry for 2 mins. 

    Then turn the heat right down and gradually mix in half of the yoghurt and then simmer for 2 mins.

  4. Assemble the Biriyani

    Now - assemble your Biryani in layers for the final cooking process: Rinse out your rice pot and then put half of the rice back into it. 

    Ladle your curry on top of the rice in the pot, and then spoon the rest of the rice on top of the curry. 

    Cover it with a lid and let it cook on the hob over a medium-low heat for 10-15 mins.

  5. Make your raita 

    Meanwhile, add the juice of half a lemon and the rest of the yoghurt to your bowl of reserved tomatoes and mix well. This will be your cooling yoghurt raita to have alongside. 

    When the rice is done and the cauliflower is tender, serve the Biryani onto plates with your raita alongside.


  6. Serve

    Sprinkle with the reserved fried onions, toasted flaked almonds and pomegranate seeds (if using).

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Bombay Vegetable Biryani Top Reviews

Jessica - 28th May 2020

A couple more steps to the cooking than usual but worth it. Very tasty

Jess - 13th May 2020

I baked in the oven for 15 mins to crisp it up a bit, next time think I’ll add some raisins and cashews

Jess - 13th May 2020

I baked in the oven for 15 mins to crisp it up a bit, next time think I’ll add some raisins and cashews

Damion - 7th May 2020

So so good

Damion - 7th May 2020

So so good

Dianne - 17th April 2020

The side was a great accompaniment

Dianne - 17th April 2020

The side was a great accompaniment

Richard - 29th September 2019

Absolutely delicious!

Theresa - 1st August 2019

A family favourite

Zoe - 24th June 2019

Delicious - just needed a touch of salt and extra chilli. My husband thought it was restaurant quality

Zoe - 24th June 2019

Delicious - just needed a touch of salt and extra chilli. My husband thought it was restaurant quality

Zoe - 24th June 2019

Delicious - just needed a touch of salt and extra chilli. My husband thought it was restaurant quality

Alice - 19th February 2019

Soo good, second time cooking this and still amazing.

Alice - 13th February 2019

Second time cooking this. Love it so much

David - 21st January 2019

Another good one

Alice - 14th January 2019

Really really good. Go non stick next time though.

Margaret - 11th January 2019

Loved this very tasty

Aftab - 2nd December 2018

Delicious!

Katy - 7th November 2018

We loved this one (again) though a little heavy handed on the cardamom. We had the optional extras which were great for adding texture. We may be simply cook’s biggest fans!

Clare - 2nd October 2018

Delicious, delicate flavours with heat balanced by raita

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