Photo of Coach Hema's vegetable biryani by WW

Coach Hema's vegetable biryani

Points® value
Total Time
1 hr
30 min
30 min
This veggie biryani is a delicious way to get your daily serving of veggies!


Brown Rice, dry

200 g

Cinnamon Stick

3 stick(s)

Bay leaf, dry

2 leaf/leaves

Cardamom Pods

1 teaspoon(s)


1 teaspoon(s)

Cumin seeds

2 teaspoon(s), level


1 teaspoon(s)

Coriander, fresh

1 tablespoon(s), chopped

Red onion

1 medium, diced

Garlic Purèe

1 tablespoon(s), level

Cooked mixed vegetables

200 g

Chilli, green or red

3 individual, thinly sliced

Ground Cumin

1½ teaspoon(s), level

Ground Ginger

2 teaspoon(s), level

Ground coriander

2 teaspoon(s), level

Potatoes, Raw

200 g, cut into chunks

Baby corn

200 g

Mint, Fresh

1 tablespoon(s), chopped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes on a lined baking tray, mist with cooking spray and bake for 20 minutes.
  2. Meanwhile, to make the rice, bring a pan of water to a boil. Drain and rinse the rice and add to the pan with the cinnamon sticks, cardamom, bay leaves, cumin seeds and 1 tsp salt. Parboil for 8 minutes, then drain and set aside, discarding the spices. Add some of the coriander.
  3. Mist a large nonstick pan with cooking spray and fry the onions over a low heat for 5 minutes, or until soft. If they start to stick, add a splash of water to the pan. Add the garlic, ginger, chilli, frozen vegetables, ground cumin, ground ginger and ground coriander with a pinch of salt. Cook for 3-4 minutes, then remove from the heat and set aside.
  4. To assemble the biryani, layer some of the rice in the bottom of a casserole dish, then layer the vegetables. Add half the potatoes and baby corn. Sprinkle some fresh chopped coriander. Repeat this, until you have a layer of rice on the top. Top with fresh coriander and mint, then cover with foil and cook for 30-40 minutes.


You can top the biryani with fat free natural yogurt and toasted flaked almonds, if you like.