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Roasted vegetable Biryani


  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the carrot, cauliflower, sweet potato, parsnip and eggplant with a little oil and seasonings in a large oven tray. Then cook in the oven until lightly brown and tender.
  • While the vegies are roasting, heat 1 tbsp oil in a wok (or large heavy-bottomed pan) and gently saute the onion, ginger and garlic until tender.
  • Add the curry paste and stir to toast the spices.
  • Then add the tomatoes, stock, curry leaves, seasonings, sugar and the cinnamon stick. Mix well and gently cook until thick and fragrant, adding more stock if needed. Taste for seasoning.
  • At the same time, boil the rice in lightly salted, boiling water until just cooked. Then drain well and put in a serving dish (that can go into the oven). Top with the vegies and the sauce and cook in the oven for about 10 mins.
  • To serve, sprinkle with the cashews and yoghurt.


  • ½ medium carrot, diced
  • ½ small cauliflower, cut into florets
  • ½ sweet potato, diced
  • 1 medium parsnip, diced
  • ¼ eggplant, diced
  • vegetable oil
  • sea salt & freshly ground pepper
  • 1 large onion, chopped
  • 1 knob of ginger, grated
  • 2 garlic cloves, crushed
  • 1 heaped tbsp curry paste
  • 3 cans diced tomatoes
  • 1 cup vegetable stock
  • 10 fresh curry leaves
  • ½ tspn sugar
  • 1 cinnamon stick
  • 1 packet basmati rice
  • 1 cup raw, unsalted cashews, toasted
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm