Vegetable Dum Biryani

Traditional Tamil style mixed vegetable biryani with freshly blended spices, rice and herbs. A party favourite.

This is my veggie version of a 300-year-old recipe from Arcot region of India. It’s the healthiest biryani that I know of.
Enjoy on its own, with a curry of your choice or raita.
– Chef Akila.


Water, Basmati Rice, Potato, Onion, Tomatoes, Cauliflower, Carrots, Peanut Oil (Peanuts), Rapeseed Oil, Ground Ginger, Garlic, Coriander Leaves, Peas, Salt, Dried Red Chillies, Chickpea Flour, Coconut Milk, Cashew Nuts, Lemon Juice, Corn Flour, Garam Masala, Mint, Chilli Powder, Rice Flour, Coconut Palm Sugar, Cardamon.

ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.

Samples of all our items are lab tested and certified Gluten Free.


Name per 100g
Energy (kJ) 726.7
Energy (kcal) 172.2
Fat (g) 5.0
of which saturates (g) 0.7
Carbohydrate (g) 28.4
of which sugars (g) 2.2
Protein (g) 3.6
Salt (g) 0.96
Vitamin K (μg) 11.3

Heating Instructions

Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required. Reduce heating time if defrosted.

MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, sprinkle 2 tablespoons of water & gently mix. Re-cover and cook for another 3 minutes.
Rest for 2 minutes and stir gently before serving.

OVEN: Cook from Frozen. Time: 40-45 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5
Preheat oven. Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 25 minutes. Cut film open, sprinkle 2 tablespoons of water and mix gently. Re-cover and heat further 20 to 25 minutes. Stand for 2 minutes, gently stir, check seasoning and serve.



Serves 2 (550g)