Free Guide to Creating Small Healthier Habits

Actionable steps to creating healthier habits

Grab my Free Guide To Creating Healthier Habits + A Printable Habit Tracker Here

Home » Everyday Recipes » Dinner » Vegetarian Asparagus Briyani

Vegetarian Asparagus Briyani

Vegetarian Asparagus biryani? yes vegetarian but very tasty biryani. End of week I like using any left over vegetables in the fridge. One of the important ingredients in biryani is onions and I didn’t have any. I only had 2 potatoes, no fresh mint and just 3 or 4 coriander leaves from my kitchen pot garden. However I had quite a few vegetables in the fridge that I could use like colourful peppers and asparagus which I bought from special offer section for 49c in superValue and had to be used up.  So I decided to make a vegetarian biryani without the important ingredients needed to make a biryani. And to my surprise it was just as good!

Vegetarian Asparagus Briyani

Prep Time: 15 minutes

Cook Time: 1 hour

Number of servings: 8

Per Serving 555 calories

Fat 15 g

Carbs 96 g

Protein 10 g


Vegetarian Asparagus Briyani


1/2 cup oil

2 potatoescut into halves

4 carrots chopped into small cubes

1 tea spoon ginger paste

1 tea spoon garlic paste

50g Shan biryani spice mix

2 cup Soya Chunks  

handful of fresh mint or 1 table spoon of dry mint

250g Asparagus

Salt to taste

4 cups of basmati rice

6 cups of water

1 green pepper

1 red pepper

handful of Coriander


  1. Put the soya chunks in a pot and bring to boil. Drain the boiling water and replace with some cold water.  When it's completely cooled down drain the water again and squeeze the soya chunks to get most of the water out.
  2. In a big pot heat the oil.  Add the potatoes and cook for 3-4 minutes then add the carrots.
  3. Add the ginger, garlic and the biryani spice mix and cook for 3-4 minutes. Now add the Soya chunks and cook for further 5 minutes then add the Asparagus and give it a quick stir then add the rice to cover all the spices and the vegetables. Very gently pour the water over the rice. Add the chopped Peppers. Cover with a tight lid and cook for 10 minutes on high heat then for 30-40 minutes on low heat.
  4. After the cooking time, with the help of a wooden spoon check if the bottom of the pot still has some water. If there is,  allow to cook some more time until water is dried up. Mix the rice with all the vegetables before serving with a cucumber salad.
Asparugus Biryani 008

1 Comment

Wordpress Google+

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to download your FREE guide to creating new healthy habits, including a habit tracker printable to keep you accountable.

Looking for Something?