Vegetable Biryani
A fragrant one-pot rice dish packed with mixed vegetables and warming spices.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 8g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Long grain riceuse 300g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Onionuse 2 | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.35 |
| Frozen mixed vegetablesuse 300g | 2 × £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Spring onionsuse 4 | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Gingeruse 30g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £10.44 | £7.72 |
| Cost of what this recipe uses | £5.41 | £3.65 |
| Per serving | £1.35 | £0.91 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Finely chop the onions and spring onions. Grate the ginger. Peel and dice the carrots into small cubes. Drain and rinse the frozen mixed vegetables. Use a sharp knife for chopping and a box grater for the ginger. Dice the carrots into pieces about 1cm in size.
- Heat 1 tbsp vegetable oil in a large pan (24-28cm) on medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add the grated ginger to the pan and cook for another 1 minute, stirring constantly. This will release the ginger's aroma.
- Add the diced carrots to the pan and cook for 3-4 minutes, stirring occasionally. The carrots should start to soften but still have a slight crunch.
- Pour in the tin of chopped tomatoes and add 400ml of water. Stir well to combine. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes. Season with salt and black pepper to taste. Stir occasionally.
- Add the frozen mixed vegetables to the pan and cook for another 5 minutes, until heated through. Stir gently to combine.
- While the vegetables are cooking, cook the rice according to the packet instructions. Once cooked, drain and set aside. Rinse the rice under cold water before cooking to remove excess starch.
- Add the cooked rice to the pan with the vegetables. Stir gently to combine, ensuring the rice is evenly distributed. Add the butter to the pan and stir until melted.
- Cover the pan and let it cook on low heat for 5 minutes, allowing the flavours to meld together. Stir gently once more before serving.
- Serve the vegetable biryani hot, garnished with the chopped spring onions. Enjoy with a side of raita or plain yogurt if desired.
Tips
- To make it cheaper, use frozen mixed vegetables instead of fresh ones.
- Batch-cook by doubling the recipe and portioning it into containers. Freeze as soon as possible and defrost in the fridge overnight before reheating.
- Reheat safely by ensuring the biryani is steaming hot throughout before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Long grain rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Onion · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Frozen mixed vegetables · about 700g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Spring onions · about 140g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Ginger · about 70g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).