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Coconut Vegetable Biriyani

February 18, 2013 · 21 Comments

coconut vegetable biriyani

Hooray! I finally found the recipe (after I cleaned up my office) on a tiny scrap of paper, covered in spices. 

I really had to make an effort to write this one down. I usually just go by feel with this and make it up as I go along.

Anyway, it’s one of our family’s favourite recipes. Even the kids love it.

We eat vegetarian every second night, so this is a quick and easy one to have in the repertoire.

It’s very adaptable – throw in whatever veges you have in the fridge. It also works well with any leftover meat added- lamb is particularly delicious. Canned chickpeas added at the end and heated will boost up your protein content too. You can also add currants or cashews at the last-minute for extra interest.

It makes quite a big serve – about six meals.

Vegetarian, vegan, gluten-free, dairy-free, egg-free, nut-free.

Coconut Vegetable Biriyani

Okay, so this is what you need:

1 large organic onion, diced

2 cloves organic garlic, crushed

2 tablespoons coconut oil

2 tablespoons biriyani spice mix

2 teaspoons turmeric

3 cups bone broth or vegetable stock if you need it to be vego

1 1/2 cups organic basmati rice (rinsed)

6 cups assorted organic vegetables, diced (I use carrot, zucchini, capsicum, broccoli, cauliflower, eggplant, pumpkin and beans mainly)

1/2 can (200ml) coconut cream

2 handfuls of organic baby spinach, shredded

2 tablespoons Vital Veggie Power 

*If you can’t find a biriyani spice mix, just a mixture of cumin, coriander, garam marsala and cinnamon to make up 2 tablespoons.

Okay, so this is how you do it:

Heat the coconut oil in a large, deep pan to a medium high heat. Add the onion, garlic and saute for a few minutes. Add the spices and gently stir until they release their gorgeous smell.

Chuck in the vegetables (not the spinach yet) and stir well, cooking for a minute or so. Add the well-drained rice and stir, making sure you combine well.

Now fling in the vegetable stock, stir well and cover. Turn the heat down to low-medium and leave it to cook for about 15 – 20 minutes (depending on the depth of your pan). Stir every now and again and check it. You may need to add more stock if it’s sticking on the bottom.

When the rice is cooked through and it’s quite a dry mix, chuck in your coconut cream, spinach and Vital Veggie Power. Stir well to combine. Serve.

You can sprinkle with fresh herbs like I did, but I was only getting fancy for the photo!

It is delicious the next day for lunch. Yum. Yum. Make sure you hide a bit for yourself.

 

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Filed In: FOOD / Tagged: coconut, coconut oil, dairy-free, dinner, egg-free, gluten-free, nut-free, vegan, vegetables, vegetarian, Vital Veggie Power

Comments

  1. thenaughtynaturopathmum says

    February 18, 2013 at 1:56 pm

    Woot! I can like again! Lets hope it lasts. Love the look of this and can’t wait to try, thanks for another great recipe 🙂

    Reply
    • Natural New Age Mum says

      February 18, 2013 at 2:12 pm

      Hope you like it Alisha!

      Reply
  2. Lou says

    February 18, 2013 at 2:19 pm

    Yummo! This looks like a family dinner-winner for sure. Love the new NutraOrganics shop too – I need to work out how to do this 😉

    Reply
    • Natural New Age Mum says

      February 18, 2013 at 2:21 pm

      I finally have a vegan recipe for you Lou!! 🙂

      Reply
  3. Christie @ Fig & Cherry says

    February 18, 2013 at 3:27 pm

    Delicious Sonia! Definitely bookmarked 🙂

    Reply
    • Natural New Age Mum says

      February 18, 2013 at 3:31 pm

      Keen to see what you think! 🙂

      Reply
  4. Jen says

    March 11, 2013 at 12:50 pm

    Have you tried this in the thermomix? Thinking with 15-20min of checking and occasional stirring I’d do better having thermie doing the thinking for me…

    Reply
    • Natural New Age Mum says

      March 11, 2013 at 12:53 pm

      No Jen, I usually make so much that it won’t fit but please experiment and let me know how you go!!!

      Reply
  5. Lisa @ Greek Vegetarian says

    March 11, 2013 at 9:59 pm

    I love biriyani and this one looks lovely! I spotted it on Veggie Mama’s linky. Thanks for a great recipe!

    Reply
    • Natural New Age Mum says

      March 12, 2013 at 8:46 am

      HI Lisa – thanks for stopping by!

      Reply
  6. Modern Day Mummying says

    March 11, 2013 at 10:17 pm

    This looks delicious! I can smell it from here… Thanks for sharing. Think I’ll try this recipe this week 🙂

    Sophie xo

    Reply
    • Natural New Age Mum says

      March 12, 2013 at 8:46 am

      Hi Sophie -thanks for stopping by and please let me know how you go with it!

      Reply
  7. Jennifer says

    March 13, 2013 at 10:54 pm

    WOW! Looks awesome! I will have to try it! Great photos and presentation, too! LOTS of veg ideas at my place if you have time to swing by! 🙂
    Have a FAB day!

    Reply
    • Natural New Age Mum says

      March 14, 2013 at 9:22 am

      Hi Jennifer… thanks for stopping by! I will check yours out 🙂

      Reply
  8. Shannon Morgan says

    September 30, 2013 at 8:33 pm

    Made this for dinner tonight (minus the Vital Veggie powder), and added fresh tumeric, fresh coriander and leftover organic roast chicken from last night. I also used freshly made chicken stock (from last night’s chicken) rather than veggie stock. It was absolutely delicious! My two year old loved it too and ate a massive serve. Thanks for another great recipe Sonia!

    Reply

Trackbacks

  1. A meal plan with a challenge | Vegie Smugglers says:
    March 17, 2013 at 6:06 am

    […] I love the look of this coconut & vegetable biriyani at Natural New Age Mum. […]

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  2. 115 Delicious Vegan Recipes for your Meatless Monday says:
    October 8, 2013 at 10:19 am

    […] Coconut Vegetable Biryani (Natural New Age Mum) […]

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  3. How to get your kids to eat more veges - Natural New Age Mum says:
    October 5, 2015 at 12:41 pm

    […] Add them into meals. A stirfry, casserole, macaroni cheese or biriyani all make veges taste better when there are other flavours going on. Cut the veges […]

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  4. 10 Dinner Ideas to Stretch out Meat - Natural New Age Mum says:
    April 17, 2016 at 10:45 pm

    […] piece of meat and fold it through just at the end of cooking time. Find my coconut biriyani recipe here. Apply the same principle to fried rice – a little bit of chicken or bacon and some strips of […]

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  5. Love List Aug 16 says:
    December 10, 2017 at 4:56 am

    […] cream and add your own water. We use it a lot in cooking – it gives a lush flavour to curry, biriyani and laksa while adding in lots of good […]

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  6. meatless monday recipes says:
    February 17, 2018 at 7:40 am

    […] Coconut Vegetable Biryani (Natural New Age Mum) […]

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