Skip to content


March 14, 2014

This is a longstanding regular on my “what can we have for supper – quickly!”. You can vary the vegetables depending on what you need to use up in the fridge. I also do a “proper” biriani from the River Cottage Veg book but that is one for when you’ve a lot more time to enjoy in the kitchen.

Not the most attractive dish to present but very simple, economical and tasty.


1 tbsp rapeseed oil
1 onion diced
1 red pepper seeded and diced
2 tbsp medium curry paste
Chilli flakes or chilli powder to taste
Half cup rice
1 clove garlic crushed garlic
1 tin chopped tomatoes
1 tbsp tomato purée
1 courgette diced
Half cup red lentils – rinsed and drained
Vegetable Stock cube or pot
600ml boiling water


1. Heat oil gently in heavy based pan over medium heat.

2. Add onion and pepper and fry gently until starting to soften.

3. Add curry paste and stir for 30 seconds.

4. Add rice and mix to coat then add chopped garlic, tomatoes, courgette, lentils and stock.

Cook for about 30 minutes

Cook for about 30 minutes

5. Bring to the boil and reduce heat to low – add tomato puree and simmer for at least 30 minutes until thick and the rice and lentils are tender.

6. You may need to add a little more water to loosen if you like.
Season with salt and pepper and sprinkle over fresh coriander.

Red Lentil and Vegetable Biriyani

Red Lentil and Vegetable Biriyani


Comments are closed.

%d bloggers like this: