Made with fresh vegetables, raisins and almonds, this vegetarian version of biryani, a traditional Indian rice dish, is a meal in itself or a great side dish. Slideshow: More Healthy Indian Recipes 

Kristen Stevens
February 2014


Credit: © Kristen Stevens

Recipe Summary

30 mins
1 hr 10 mins
3 to 4


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a small pot, combine the basmati rice and water and bring to a boil over high heat. Reduce the heat to the lowest setting, and cook, covered, for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes.

  • In a large frying pan, heat the oil over medium high heat. Add the onion and cook until it until it is softened and lightly browned, about 7 to 8 minutes. Add the carrots and cook for 2 minutes. Add the garlic and ginger and cook for 1 minute.

  • Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and sea salt and cook for 3 minutes. Remove from the heat and stir in the frozen peas, Greek yogurt, raisins and sliced almonds.

  • In an ovenproof dish, spread half of the rice. Next, layer in half of the vegetables, the rest of the rice and top with the remaining vegetables.