Recipe by
Total Time:
1 - 1.5 hours
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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  • 3 large - red bell peppers
  • 2 tbsp - Olive oil
  • 3 - large Garlic cloves, thinly sliced
  • 1.5 cups - chopped Tomatoes
  • 2 Bay Leaves
  • 5 cups of Vegetable Stock / Chicken Stock/Water
  • 2.5 cups of Rice
  • 6 fresh Mint Leaves, snipped
  • 6 fresh Basil Leaves, snipped
  • Salt and freshly ground Pepper

How to Make Biriyani

  • Broil the red pepper, until the skin is charred. Put the pepper in a bowl, cover with several layers of damp towels and set aside for 10 mins. Peel and slice thinly.
  • Heat oil in a wide, shallow pan. Add garlic and tomatoes, and cook over gentle heat for 5 mins.
  • Then, add the pepper slices and bay leaves. Stir well and cook for 15 mins more, again over gentle heat.
  • Pour the vegetable stock into a large, heavy saucepan and heat it to simmering point.
  • Stir the rice into the vegetable mixture and add the hot stock. Cook for about 2 mins, then add 2 ladleful of stock.
  • Cook, stirring occasionally, until all the stock has been absorbed by the rice.
  • Continue to add stock, making sure each addition has been absorbed before pouring in the next.
  • When the rice is tender, season with salt, pepper, mint and basil leaves.
  • Remove the pan from heat, cover and let it stand for 10 mins before serving.
  • Serve with: onion/cucumber raita.