Halloumi Rice (Easy Biryani-Style One-Pan Dinner)
This easy halloumi rice is a comforting one-pan dinner inspired by the warm spices of biryani. Fluffy rice cooks with vegetables, coconut milk and fragrant spices, finished with golden cubes of halloumi. A simple vegetarian dinner that’s perfect for busy weeknights and surprisingly popular with kids.
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Equipment
- Large ovenproof pan or casserole dish with lid
- Knife
- Chopping board
- Measuring jug
Ingredients
- 1 tablespoon vegetable oil
- 250 g halloumi
- 1 courgette
- 1 onion
- 3 cloves garlic
- 200 g cherry tomatoes
- 200 g frozen butternut squash
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 400 ml coconut milk
- 600 ml water
- 1 vegetable stock cube
- 300 g white rice
Instructions
- Dice the halloumi and courgette into bite-sized pieces. Peel and dice the onion and finely chop the garlic.
- Heat the vegetable oil in a large ovenproof pan over a medium heat.
- Add the halloumi, courgette and onion and cook for a few minutes until the vegetables begin to soften and the halloumi starts to turn lightly golden.
- Stir in the garlic, cherry tomatoes and frozen butternut squash.
- Add the turmeric and garam masala, then pour in the coconut milk and water. Crumble in the vegetable stock cube and add the rice. Stir well to combine.
- Place the lid on the pan and transfer to the oven at 180°C (fan 160°C).
- Cook for 40 minutes, stirring halfway through cooking to ensure the rice cooks evenly.
- Remove from the oven, stir well and serve immediately while the halloumi is warm and golden.
Nutrition Facts
Halloumi Rice (Easy Biryani-Style One-Pan Dinner)
Amount per Serving
Calories
752
% Daily Value*
Fat
40
g
62
%
Saturated Fat
29
g
181
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
957
mg
42
%
Potassium
771
mg
22
%
Carbohydrates
77
g
26
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
5658
IU
113
%
Vitamin C
34
mg
41
%
Calcium
716
mg
72
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage
Leftover halloumi rice will keep well in the fridge for up to 3 days in an airtight container.
Reheat gently in a saucepan or microwave with a splash of water to loosen the rice.
This dish can be frozen, though the texture of the halloumi will become slightly firmer once reheated. Tips
Leftover halloumi rice will keep well in the fridge for up to 3 days in an airtight container.
Reheat gently in a saucepan or microwave with a splash of water to loosen the rice.
This dish can be frozen, though the texture of the halloumi will become slightly firmer once reheated. Tips
- Use an ovenproof pan - A large cast iron casserole or deep sauté pan with a lid works perfectly for this recipe.
- Stir halfway through cooking - This helps the rice cook evenly and prevents it sticking to the bottom of the pan.
- Cut the halloumi evenly - Evenly sized cubes help the halloumi cook consistently and distribute nicely through the rice.
