12/08/2026
Halloumi Biryani 🧀🌶️
INGREDIENTS
Biryani seasoning:
2 cinnamon sticks
3–4 bay leaves
½ tsp cloves
1 tsp coriander seeds
½ tsp peppercorns
½ tsp fennel seeds
4 cardamom pods
1 star anise
Rice:
2 cups rice
1–2 cinnamon sticks
1–2 bay leaves
1 tsp biryani seasoning
Halloumi & veg:
225g halloumi, cubed
1 large potato, cubed
1 medium onion, sliced
1 pepper, diced
½ cauliflower, florets
1–2 tomatoes, chopped
1 medium carrot, chopped
1½ tsp garlic paste
5 tbsp Greek yogurt
2 tsp biryani seasoning
1 tsp dhanajeeru
1 tsp turmeric
1 tsp red chilli powder
1 tsp salt
Crispy onions:
1 large white onion, thinly sliced
35ml vegetable oil
1 tsp sea salt
To assemble:
3 tbsp butter
Handful coriander
Handful cashews
Handful frozen peas
1 tsp jeera
2 dried red chillies
Saffron water (pinch saffron + 2–3 tbsp water)
METHOD
1. Seasoning: Roast all the spices together until fragrant, then blitz in a spice grinder. Alternatively, use store-bought biryani seasoning.
2. Crispy onions: Heat the oil, add the sliced onion and sea salt, then cook, stirring regularly, until deeply golden and caramelised.
3. Marinate: Mix yogurt, garlic paste, biryani seasoning, dhanajeeru, turmeric, chilli powder and salt. Add the halloumi and vegetables, mixing until everything is well coated. Feel free to use whatever veg you have in the fridge!
4. Rice: Boil the rice with cinnamon, bay leaf and biryani seasoning until around 75% cooked. Drain and set aside.
5. Assemble: Heat the butter, then add jeera and dried chillies. Add the marinated halloumi and veg and cook through. Stir in coriander, peas and cashews.
Layer the halloumi & veg mixture, rice, biryani seasoning and crispy onions. Repeat, then pour the saffron water over the top.
6. Cover and cook on low for 20 mins. Turn off the heat and leave covered for 15 mins. Finish with fresh coriander and crispy onions.
