Weeknight Veg Biryani
Estimated $2.70 recipe · $1.35 per serving (US / USD)
Fragrant layered basmati with roasted veg, warm spices and crispy onions.
The recipe
Weeknight Veg Biryani
Fragrant layered basmati with roasted veg, warm spices and crispy onions.
Ingredients
- 150g basmati rice
- 1 carrot, diced
- 100g green beans
- 100g peas
- 1 onion, sliced
- 2 tsp biryani spice
- 1 tsp turmeric
- 2 tbsp olive oil
- Fresh mint
Estimated recipe cost
$2.70 for 2 servings · $1.35 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 150g basmati riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 carrot, dicedRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.20 |
| 100g green beansPlanning assumption · $3.00 / 454 g · Uses 100g | $0.66 |
| 100g peasPlanning assumption · $1.50 / 340 g · Uses 100g | $0.44 |
| 1 onion, slicedRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item/portion | $0.31 |
| 2 tsp biryani spicePlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.17 |
| 1 tsp turmericPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 2 tbsp olive oilRetail benchmark · $6.12 / 503 ml · Retail reference · 1 tbsp ≈ 15ml | $0.37 |
| Fresh mintPlanning assumption · $1.00 / 28 g · Unspecified amount: assumes 5 g | $0.18 |
| Estimated total | $2.70 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Parboil the basmati for 6 min, then drain.
- Fry the sliced onion in oil until crisp and golden; set half aside for topping.
- Add carrot, beans and peas to the pan with biryani spice and turmeric, cook 5 min.
- Layer the rice over the veg, cover and steam on low for 10 min.
- Fluff, fold through mint and top with the crispy onions.
Recipe notes
Add toasted cashews or chickpeas for more protein and crunch.
Estimated nutrition per serving
480 kcal · 13g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.