Created by Iraqi chef Dhuha from Eat Offbeat, the New York catering company that employs refugees who have resettled in the city, this Middle Eastern version of the Indian classic is made with cinnamon-scented rice, vermicelli noodles, potatoes and raisins.

Vegetable biryani
(Penny De Los Santos/PA)
Vegetable biryani
Print Recipe
Nutrition Facts
Vegetarian biryani
Amount Per Serving
Calories 338 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 835mg36%
Potassium 371mg11%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1895IU38%
Vitamin C 13mg16%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian biryani

A Middle Eastern version of the classic Indian dish
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian, Middle Eastern
Servings: 6 people
Calories: 338kcal
Author: Eat Offbeat


  • Saucepan
  • non-stick skillet
  • Pot


  • 2 tbsp canola oil
  • 150 grams wheat vermicelli noodles
  • 150 grams fresh or frozen peas
  • 1 medium carrot diced
  • 1 medium russet potato peeled and diced
  • 50 grams black or golden raisins (or a combination)
  • 200 grams basmati rice
  • 1 cinnamon stick
  • 1/4 tsp ground turmeric
  • 2 tsp kosher salt
  • 1 tbsp biryani spices
  • 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon


  • Heat one tablespoon of the oil in a small saucepan over medium-high heat. Once the oil is hot, add the vermicelli and toast until the noodles are golden, about two minutes. Carefully add half a cup (around 120ml) of water to the pot, cover it, and bring the water to a boil. Reduce the heat to low and simmer until the noodles are tender and the water is absorbed, about 10 minutes. Remove the pot from the heat and set it aside.
  • Heat the remaining one tablespoon of oil in a large non-stick skillet over high heat. Once the oil is hot, add the peas, carrot, and potato and pan-fry until they are tender and starting to brown, about 10 minutes. Stir in the raisins and cook until they plump and begin to brown, about two minutes more. Remove the pan from the heat and set it aside.
  • Bring one and a half cups (around 355ml) of water and the rice, cinnamon stick, turmeric, and salt to a boil in a large pot over high heat. Once the water is boiling, cover the pot, reduce the heat to low, and simmer until the rice is cooked, 10 to 15 minutes.
  • Whisk together the seven spices, cardamom, and ground cinnamon in a small bowl.
  • Add the vermicelli to the rice, then gently stir in the spices, making sure to evenly incorporate them and coat the grains. Stir in the vegetables and raisins. Serve immediately.


Calories: 338kcal | Carbohydrates: 67g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 835mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1895IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg

The Kitchen Without Borders: Recipes And Stories From Refugee And Immigrant Chefs by The Eat Offbeat Chefs, photography by Penny De Los Santos, is published by Workman.

The Kitchen without Borders: Recipes and Stories from Refugee and Immigrant Chefs
  • Amazon Kindle Edition
  • Eat Offbeat Chefs, The (Author)
  • English (Publication Language)

Last update on 2021-09-21 / Affiliate links / Images from Amazon Product Advertising API

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