Celebration vegetable biryani
Serves: 2
Ingredients
- 1tbsp sunflower oil
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 2 cm piece root ginger, peeled and grated
- 1 tbsp garam masala
- 200g Tenderstem broccoli, cut into 2-3cm pieces
- 300g cooked brown basmati rice
- handful toasted flaked almonds
- handful sultanas
- salt and pepper
- 4 tbsp natural yoghurt
- handful chopped coriander
Method
- Heat oil in a frying pan and fry onion over a medium heat until golden.
- Stir in garlic, ginger and garam masala and cook for 1 min.
- Add the broccoli and cook 2 mins more.
- Stir in the cooked rice, half the almonds and the sultanas.
- Season with salt and pepper.
- Stir fry until rice is heated through.
- Stir in the yoghurt and most of the coriander then spoon onto plates.
- Scatter over the remaining almonds and coriander, and serve straight away.
- NB: To be safe with cooked rice, cool it down as soon as you’ve cooked it and refrigerate. Use within 24 hours, thoroughly heated through.
