Make our Biryani Jewel

Cook up this flavour-packed nutritional powerhouse, in no time. It's 3 of your 5 a day.

3 of your 5 a day, loaded with protein and a great source of both iron and calcium, you can't go wrong with this fragrant, plant-powered dish. 

Roasted aubergine, sweet red peppers, courgette and chickpeas folded through Persian jewelled rice on a bed of smooth, harissa hummus, sprinkled with toasted almonds and sweet dried cranberries and raisins.

We’ve typed up the full ingredients list and method below, so you can cook up your very own version of this delicious delight, ready in less than 30 minutes, you'll be full in no time! 



Serves: 4 | Time: 25 minutes



  • 1 tbsp oil
  • 200g basmati rice
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1/2 tsp orange zest
  • 1 tbsp sunflower oil
  • 2 1/2 cups veg stock
  • 1 1/2 cups water
  • 1 tsp turmeric
  • 1.5 tsp cumin
  • 1 tsp allspice
  • 1/2 tsp cardamom
  • Pinch salt


  • 2 medium red peppers
  • 1 can chickpeas
  • 1 medium courgette
  • 1 medium aubergine

Harissa Hummus

  • 2 cans cannellini beans
  • 3 tbsp tahini
  • 3 cloves garlic
  • 1 tbsp tomato puree
  • 2 tsp lemon juice
  • 2 tsp harissa paste
  • 1/4 tsp salt

To Garnish:

  • 1 tbsp dried cranberries
  • 1/4 cup raisins
  • 1 tbsp almond flakes


  1. Pre-heat the oven to 200°C. Add a splash of oil to a large saucepan, add the diced onion and crushed garlic and cook on a low heat for a few minutes. Then add the spices and stir for a few minutes, add the rice and coat in the spices. Pour in the stock and water and boil for 10-12 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and leave to stand for 5 minutes. Season with salt as required and fluff up with a fork.
  2. Dice the courgette and aubergine into 1-2cm cubes and roast in the oven for 10-15 minutes, until they’re soft and tender. Dice the peppers into 3cm pieces and roast for 8-10 minutes.
  3. To make the harissa hummus, add all the ingredients, from the cannellini beans down to the salt into a food processor or high-speed blender and process until smooth. Taste for seasoning and add more lemon juice or salt as required.
  4. In a dry pan, toast the flaked almonds until golden brown.
  5. Mix together the rice, chickpeas and veg, then spoon the hummus onto 4 plates, top with the rice and garnish with a sprinkling of toasted almonds, dried cranberries and raisins.
  6. Live Fully