Jamie Oliver Vegetable Biryani

This one had me swooning halfway through cooking. Jamie Oliver Vegetable Biryani, you beautiful, chaotic mess of spice and comfort. The kind of dish that clings to your spoon and your memory. It hits somewhere between a cozy hug and a festival. Cauliflower, paneer, golden rice—layered, spiced, baked until the top gets that just-right crisp. I made this on a Tuesday. Why? No reason. Just felt like escaping into something that smelled like my grandma’s kitchen after she’d gone rogue with the spice rack. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the guts of it:

• 1.5 cups basmati rice (don’t skimp)
• 3 onions—get them nice and golden
• 6 garlic cloves (don’t hold back)
• A thumb of fresh ginger, grated
• 2 tablespoons olive oil
• 1 tablespoon curry powder—whatever blend you trust
• 4 cups ripe tomatoes, chopped
• 1 green chili (seeds or no seeds, you decide)
• 1 tablespoon tomato purée

Now for the body:

• One massive cauliflower, broken into florets
• 200g paneer, diced—don’t even try skipping this
• 250g frozen spinach

Finishing touches:

• A sprinkle of turmeric, just because
• A bunch of fresh coriander, chopped
• Half a cup Greek yogurt

How To Make Jamie Oliver Vegetable Biryani

1. Let’s start with the rice. Wash it like you’re coaxing the starch out with love. Cold water, over and over, until it runs clear. Cook it in salted boiling water. Drain it. Let it sit. Cool off, rice.
2. Meanwhile—slice the onions, garlic, ginger. Get them into a big ovenproof pan with a slick of oil. Medium heat. Toss in the curry powder and wait. Fifteen minutes or so. The house will start to smell like something is definitely happening. That’s when you know.
3. Tomatoes, chili, purée—chuck them in. Cook them down until the tomatoes slump and start to fall apart, just like we all do sometimes. Give them 5 minutes. Maybe more.
4. Now comes the bulk. Cauliflower. Paneer. Spinach (yes, straight from the freezer—who has time to thaw?). Add a splash of water. Stir like you mean it. Bring to a boil. Then drop the heat, cover, and let it all soften together for 15 minutes.
5. When it looks like a thick, fragrant stew—take a breath. Stir in the yogurt, salt it like you care. Half the curry stays in the pan. The rest? Off to the side.
6. Layer time. Coriander first. Then half the rice. Dust with turmeric. Repeat the curry, coriander, rice. Another dusting. A kiss of olive oil over the top.
7. Into the oven it goes. 400°F, give or take. Twenty-five minutes. The top should look a bit like it got caught in the sun too long. That’s what you want.
8. Serve with poppadoms if you’ve got them. Mango chutney if you’re lucky. A cold beer wouldn’t hurt either.

Why I Love This Recipe

I made this the first time out of boredom. Or desperation. Whatever you call that hunger that has nothing to do with food. It delivered more than flavor—it shifted my mood. The crispy bits on top, the creamy paneer in the middle, that bite of chili somewhere near the bottom. It felt like being taken care of by someone who knew what I needed before I did.

Recipe Tips

• Tofu, Sure, if you must. But paneer wins every time.
• Throw in raisins if you’re feeling nostalgic. Or nuts, for crunch.
• No ovenproof pan, Dump it all into a baking dish. It’ll forgive you.
• Let it rest after baking. Just five minutes. Trust me.
• Coriander. Fresh. No compromises.

How To Store This Jamie Oliver Vegetable Biryani

• At Room Temperature: Let it cool down. But not too long—2 hours, tops. Then get it into the fridge.
• In the Fridge: Tucked into a container, it’s good for 3 days. Tastes deeper on day two. Like it’s had time to think.
• In the Freezer: It freezes well. A month or so. Thaw overnight if you’re planning ahead. Or don’t—just reheat gently.
• Reheating: Oven at 350°F, about 10–15 minutes. Microwave works too—just stir halfway through. On the stove, A splash of water does wonders.

Let’s Answer a Few Questions! (FAQs)

Can I Use A Different Type Of Rice Instead Of Basmati?
Technically, yes. But it won’t be the same. Basmati brings that long, delicate vibe.

How Do I Make This Biryani Vegan?
Easy—swap paneer for tofu, and use a plant-based yogurt. Done.

What If I Can’t Find Paneer Cheese?
Halloumi in a pinch. Or tofu. But really, find the paneer.

Can I Prepare This Biryani In Advance?
Yep. Curry and rice can chill in the fridge overnight. Just assemble and bake when you’re ready.

What Should I Do If My Biryani Looks Dry When Assembling?
Add a little water. Or broth. Or both. You want it moist, not mushy.

Nutrition Facts (per serving)

• Calories: 198
• Carbs: 37g
• Protein: 4.2g
• Fat: 3.9g
• Sugar: 3.5g
• Fibre: 2g
• Sodium: 312mg

Try More Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta