My super easy gluten free vegetable biriyani recipe

Whenever we used to take-away as a child, biriyani was always my top choice – so it seemed only fitting I create a gluten free vegetable biriyani recipe one day. To be honest, I love any kind of biriyani- chicken, prawn or veg – but this time round I wanted a gluten free and vegetarian recipe.

Want to get straight to it? Skip to the recipe.

In my gluten free vegetable biriyani I used butternut squash, onion and peas as the base. These were basically what I had in the cupboard at the time, but I’ve since made versions with all sorts, such as mixed peppers or chunks of aubergine, and it’s been just as delicious. I find the butternut squash makes it really filling and I often find packs of the ready-chopped stuff in the yellow sticker bin at the supermarket.

This gluten free vegetable biriyani recipe is super easy to make and a quick one-pot meal. It takes about 20 minutes to make and can also be made dairy free and vegan. For a dairy free version, fry the vegetables in oil instead of butter (I like coconut oil) and use a dairy free yoghurt, such as coconut or almond yoghurt, on top. Easy as peas!

A super easy gluten free meal idea

So how do you make this one-pot biriyani recipe? Basically, you fry the vegetables in butter or ghee, then add in the rice, curry paste and turmeric. I like to use a Balti curry paste but if you have a really mild taste this would work with a korma paste as well. Then you add the vegetable stock, stir, and clamp that lid down shut.

Bring it to the boil, let it simmer for five minutes and then turn off the heat. This is the key to a beautiful biriyani – do not remove the lid! You want the rice to cook in the fragrant steam, so make sure that lid is on tight. If your lid has a hole in, I use some foil or a tea towel to cover it once the heat is off to stop too much steam escaping.

Once your biriyani is cooked, dollop some yoghurt on top and sprinkle with coriander and extra flaked almonds. You can serve it with some extra mint yoghurt on the side too if you like. I also love my biriyani served with a vegetable curry on the side, as it gives it a bit of sauce. Let me know if you want a recipe for that too in the comments!

My gluten free vegetable biriyani recipe

So here it is, my gluten free vegetable biriyani recipe. The perfect answer to all your dinner problems! I really have got a bit hooked on this recipe because it’s so easy to make. I love seeing it when you make my recipes, so don’t forget to tag me on Instagram and use #theglutenfreeblogger if you give this a go!

Continue to Content

Gluten free vegetable biriyani recipe

Print

Ingredients

• 400 g chopped butternut squash
• 120 g frozen peas
• 250 g basmati rice
• 500 ml vegetable stock
• 3 tbsp Balti paste
• 1 onion, (chopped)
• 1 tsp turmeric
• 1 tsp garlic paste
• 2 tbsp flaked toasted almonds, (plus extra for serving)
• 2-3 tbsp Natural yoghurt, (for serving)
• Chopped fresh coriander, (for serving)

Instructions

1. Melt some ghee or butter in a large pan. Add the butternut squash, onion and garlic and fry for 5-7 minutes on a medium heat, stirring occasionally.
2. Add the frozen peas, rice, turmeric, almonds and curry paste to the stir well until everything is evenly coated. Pour in the vegetable stock, stir and then place the lid tightly on the pan.
3. Bring to the boil and then turn down to a simmer. Continue to simmer for five minutes, then turn off the heat but DO NOT remove the lid! Leave the pan for a further 10 minutes so the rice continues to cook through in the steam.
4. After 10 minutes, remove the lid and top with dollops of yoghurt. Sprinkle with the coriander and extra almonds and serve with extra yoghurt on the side, if desired.

Need some more gluten free dinner inspiration?

If this recipe has got your tastebuds flowing and you want some more gluten free recipe inspiration, here are some other goodies you can make for a quick and easy gluten free dinner!

• Gluten free pork koftas with garlic yoghurt dip and rocket salad
• The ultimate gluten free mac and cheese recipe
• Gluten free and vegan peanut and sweet potato stew with black beans

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!

Like this recipe? Make sure you pin this recipe card below for later!