Quick and easy veggie biryani

Whip up this healthy mid week winner in a matter of minutes.

Pam Lloyd PR Tenderstems (17th March 2010)

Recipe courtesy of Tenderstem®

Make it vegan by switching out yoghurt for a dairy-free alternative.



  • Sunflower oil 1 tbsp
  • Onion 1, finely sliced
  • Garlic 2 cloves, crushed
  • Fresh ginger 2cm piece, peeled and grated
  • Garam masala 1 tbsp
  • Tenderstem broccoli 200g, cut into 2-3cm pieces
  • Cooked brown basmati rice 300g
  • Toasted flaked almonds a handful
  • Sultanas a handful
  • Salt and pepper
  • Natural yogurt 4 tbsp
  • Fresh coriander a handful, chopped


  • Step 1

    Heat the oil in a frying pan and add the onion. Fry over a medium heat until it is nicely golden. Stir in the garlic, ginger and garam masala, and cook for about 1 minute. Add the Tenderstem® and continue to fry everything together for a couple of minutes until the Tenderstem® is beginning to soften.

  • Step 2

    Stir in the cooked rice, half of the almonds and the sultanas. Season with salt and pepper. Stir fry for a few minutes until the rice is completely heated through. Stir in the yoghurt and most of the coriander then spoon onto plates. Scatter over the remaining almonds and coriander, and serve straight away.

  • Step 3

    To make sure you are being safe with using cooked rice, cool it down as soon as you have cooked it and place in the fridge. Use within 24 hours, making sure you serve it thoroughly heated through.