Mango and sweetcorn biryani

Hola gang! I had some biryani at a market the other week and have had spicy rice on my mind ever since. Moreover, I go absolutely crazy for sweetcorn, and now that it is in season (and thereby frequently on offer), it seemed only natural to invite it to the party along with some of its greatest allies, ginger and chilli. For the purists and traditionalists, this will likely be too easy, and too  ‘eclectic’ to be considered a real biryani. I even drizzle it with tahini, for goodness sake. But in any case, this is a delicious, sweet and sour, fragrant and nutty, just-spicy-enough bowl of goodness. And it’s on the table in 25 minutes.

Serves 4

Ready in 25 minutes


  • 1 large coffee mug of basmati rice
  • Half a stock cube
  • A 5cm piece of ginger
  • 1 heaped tsp. of chilli flakes
  • Half a mango
  • 1 ear of corn
  • Half an onion
  • 1 carrot
  • A large handful of peas
  • 2 tbsp. garam masala
  • 1 tsp. turmeric
  • Juice of half a lemon


  • Place your rice in a saucepan with twice the volume of water (i.e. two coffee mug-fuls).  Add in the stock cube and a touch of salt and place on a low-medium heat with the lid on. You should check the rice instructions for how long exactly the rice will need, but mine only takes 15 minutes.
  • In the mean time, finely chop your ginger, remove the kernels from your corn, and chop the carrot and onion relatively finely.
  • Place a large saucepan on the heat with a splash of oil. Add in you ginger, onion, and chilli and fry on a medium heat for a minute or so by themselves. Then add in your carrots, corn, and peas, and fry for five minutes more.
  • Add your spices to the veggie mixture with a splash of water, so that they coat everything nicely.
  • By this point, your rice should be ready: fully cooked, and  most of the water absorbed. If it’s not, leave the veggies aside whilst you wait. Once the rice is ready, chuck it into the veggie pan and stir really well so that the rice gets nicely coated in spice. Squeeze over the lemon, season to taste and stir once more.
  • You can serve this as is, or leave the rice still  in  the frying pan for 2 minutes to get a crisp outer shell. On this occasion, patience really is a virtue.
  • Drizzle generously with tahini and gobble up.



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