Pantry Biryani
Prep time
Cook time
Total time
Made with pantry spices and a few fresh herbs this is a fabulous Indian Style recipe for the days you wish to skip the supermarket
Recipe type: Main
Cuisine: Indian
Serves: 4-6
  • 1 tablespoon oil
  • 2 cm ginger - grated
  • 4 cloves garlic - finely chopped
  • 1 tin tomatoes
  • 2 tablespoons tomato paste (or blitz sundried tomatoes)
  • 6 cardamon pods
  • 1 stick cinnamon
  • 6 cloves
  • 1 teaspoon coriander
  • ½ teaspoon tumeric
  • juice of 1 lemon
  • 2 cups basmati rice
  • 1 and ½ cups vegetable stock
  • 2 tablespoons yogurt + extra to serve
  • (optional) sliced beef, chicken or lamb - cooked
To serve
  • Fresh mint - chopped
  • Fresh coriander leaves
  • ⅓ cup of almonds
  • Plain yogurt
Use a pan that can be covered and can be used on the stove top and in the oven
  1. Set the oven to heat to 170 degrees
  2. Add the oil, garlic and ginger to the pan and cook gently for a few minutes
  3. Add the tomatoes and tomato paste, stir to combine with the ginger and garlic
  4. Add the spices and lemon juice
  5. Bring to a gentle simmer and cook for a few minutes
  6. Add the rice and stir to coat it
  7. Add the stock and the yogurt
  8. Cover and place into the oven. Cook for 30 minutes
  9. Stir once during the cooking
  10. Remove from the oven and add the meat if using it, stir and let the rice sit covered for 8-10 minutes
  11. To serve add a generous amount of the herbs, the almonds and a dollop of yogurt
The image of the dish I created also shows pumpkin which is not in the recipe. I make this dish often and in when I took this picture I had some pumpkin from our garden harvest that I wanted to utilise. Don't be afraid to add vegetables that you have on hand. Improvise.
Recipe by A Fresh Legacy at