One-Pan Spicy Veggie Biryani


The brown rice and almonds in this provide an excellent boost of B vitamins, essential in energy production and metabolism!

This comforting, spicy rice dish with dried fruit and the crunch of toasted almonds is perfect for a family dinner and a cost-effective way of feeding a crowd!




30-45 mins

  • 1 cup of basmati rice (I like brown)

  • 2 brown onions

  • 1 large aubergine

  • 1 tbsp of oil (any will do but coconut oil is delicious with this dish)

  • 1 tin of chickpeas

  • 2 tbsp garam masala

  • 1 tbsp turmeric powder

  • 1 vegetable stock cube

  • 1/2 large, mild red chilli

  • 2 cloves of garlic

  • 1 thumb-sized chunk of fresh ginger

  • 1/2 cup of raisins or sultanas

  • a handful of fresh coriander

  1. Rinse and then boil the rice as per instructions on packet

  2. While the rice cooks dice the onion, garlic, ginger and chilli

  3. Cube the aubergine, into approx 2cm pieces

  4. Heat the oil in the pan and add the onion, garlic, ginger, chilli and spices

  5. Cook until the onion has softened and then add the aubergine, add a splash of water and cook until tender

  6. Dissolve the stock cube into 1 cup of water, add this along with the chickpeas and raisins to the aubergine mix, turn down the heat and simmer

  7. Toast the flaked almonds in a dry frying pan, stirring frequently until golden brown

  8. Once the rice is soft and fluffy add to the spicy cooked veg, stir well and serve with the toasted almonds and fresh coriander leaves

Make it your own:

Add chicken, beef, lamb, prawns or boiled eggs to your biryani or replace the raisins with chopped dried apricots

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton