Name: Mixed vegetable and almond biryani
Prep time: 30 min
Cook time: 1 h
Yield: Serves 4
Ingredients: ½ lemon, juice only; 1 tsp sea salt; 1 tbsp vegetable oil; 1 vegetable stock cube; 1 tsp ground cumin; 1 tbsp garam masala; 1 large onion, thinly sliced; 2 large garlic cloves, finely chopped; 1 tbsp ground coriander; 3 green cardamom pods, lightly crushed; 300g/10½oz mixed frozen chopped vegetables; 300g/10½oz basmati rice; 50g/1¾oz flaked almonds; large handful fresh coriander, chopped

Mixed vegetable and almond biryani

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This gently spiced biryani costs just £1 per portion. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with aloo gosht.

Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate (of which 5.5g sugars), 11.5g fat (of which 1g saturates), 2g fibre and 2.9g salt.

By: Bbc (via Bbc)

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 1 hrs

Yields: Serves 4

Instructions

Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown.
Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.
Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.
Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes.