Prepare and cook our low-calorie vegetarian chicken biryani recipe in just 25 minutes using carrot, cashew nuts and Indian spices. Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This article is about the rice dish. For the 2020 film, see Biriyaani. Not to be confused with Isfahan Beryani. This article contains Hindi, Urdu, Arabic, and Persian text.