Biriyani is the most popular dish in the Indian sub-continent. Traditionally prepared with chicken or lamb, you can make this version with any seasonal vegetables that you find in the market. Here, we’ve roasted vegetables for a quick and easy version that is packed with a ton of flavor.

Recipe courtesy of Chef Hari Nayak of Cafe Spice.


For the biriyani rice

1 package Original RightRice

1 Tbsp. clarified butter “ghee”

1 Tsp. fennel seeds

1 Tsp. cumin seeds

1 bay leaf

1 green cardamom pod (optional)

1 small cinnamon stick (optional)

1 onion, peeled, sliced 

¼ Tsp, turmeric

½ Tsp garam masala


2 c. water

1 Tbsp. cilantro, chopped

1 Tbsp. mint leaves, chopped


For the roasted vegetables

1 Tbsp. olive oil

2 cloves of garlic, minced

1 Tsp. of minced ginger

1 Tsp. madras curry powder

Salt and freshly cracked black pepper 

1 carrot, diced

2 c. cauliflower, medium size florets

1 c. peas, cooked

1 zucchini, diced 

½ cup grape tomatoes 



Fresh cilantro leaves

Crispy onions 

Lime wedges

Seasoned yogurt

Cucumber Slices


Preheat the oven to 350°F.

In a small bowl, stir together the olive oil, garlic, ginger, curry powder, salt, and some freshly cracked pepper. In a bowl, toss olive oil mixture with the prepared vegetables. Line a baking tray with foil, lightly greased with oil. Place the prepared vegetables on a tray and bake for 20 minutes until the vegetables are cooked. Set aside.

In a skillet over medium heat add the clarified butter. Add the whole spices. Cook for a minute until the spices are fragrant. Add in the onion, continue to cook or until golden, 4-5 minutes. Add the turmeric, salt, and garam masala powder.

Add in the RightRice, stir for a few moments then add in 2 cups of water, fresh herbs, lower the heat and continue to stir every 3-4 minutes till rice has cooked. Mix well. 

Garnish with fresh cilantro leaves and crispy onions. Serve alongside seasoned yogurt and cucumber slice.