• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Recipe - Cheats Biryani

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
A traditional biryani is a very complex Indian dish of layered rice and meat, or vegetables, cooked low and slow in a special pot that is sealed with dough.  This recipe is a much more achievable facsimile and is even quick enough for a week-night dinner.

 
Ingredients

Serves 4

• 1-2 Tbsp. Oil
• 2 Tbsp. Curry Paste (Rogan Josh, Pataks Brand)
• 1 Onion - Finely Chopped
• 1 Green Capsicum - Chopped
• 1 Red Capsicum - Chopped
• 1 1/4 Cups Basmati Rice
• 2 Cups Water (boiling)
• 2 Tsp. Chicken flavoured stock powder (Massell brand, vegetarian, low salt)
• 1 Can 400g Casserole Mince - Drained and rinsed.
• 1/4 cup coriander leaves chopped

 
Method

• In a large saucepan or fry pan with a lid, soften onion capsicums with oil and curry paste over a gentle heat.
• Add rice and stir through to coat allowing a few minutes for the flavours to penetrate the grain.
• Add hot water, stock powder and casserole mince.
• Bring to the boil, cover pan and turn down to the lowest temperature. 
• Allow to simmer undisturbed (do not stir) for 15 -20 minutes until rice grains are cooked. 
• Stand for a further 5 min to allow the last of the excess moisture to be absorbed so that the grains of rice are dry and separate.  If the mixture is still a little damp simmer uncovered for a few minutes to evaporate any excess moisture.
• Stir through chopped coriander leaves and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Curry pastes are readily available in the international aisle of most supermarkets these days.  Not to be confused with curry simmer sauces, which are quite a different thing altogether.   I used the "Patak" brand Tika Masala curry paste, but "Sharwoods" do a good curry paste also.  Use what you like.
• Basmati is a long grain variant of rice which is known for its fluffy consistency and for the characteristic separation of grains when cooked, rather than clumped together like stickier varieties. Separate grains are important for this dish so please don't substitute a sticky rice variety.
• "Massel" make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• If you don't like coriander, and I know that there are some of you out there who don't, just substitute flat leaf parsley.
• Casserole Mince, under the Vegie Delight brand, can be found in many health food stores and some of the major supermarkets, usually in the health food aisle.  It is a wheat gluten based minced meat substitute, which is suitable for vegans.  The mince comes in a gravy, and in many recipes I use the complete contents of the tin.  For this recipe, I recommend draining and rinsing the contents as I only want the mince itself.   If you can't source this product, don't worry, just leave it out or substitute other vegan mince brands. (https://www.vegiedelights.com.au/)

Copyright © 2026 Thornleigh Seventh-day Adventist Church