Celebration vegetable biryani

36c

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
  1. Heat oil in a frying pan and fry onion over a medium heat until golden.
  2. Stir in garlic, ginger and garam masala and cook for 1 min.
  3. Add the broccoli and cook 2 mins more.
  4. Stir in the cooked rice, half the almonds and the sultanas.
  5. Season with salt and pepper.
  6. Stir fry until rice is heated through.
  7. Stir in the yoghurt and most of the coriander then spoon onto plates.
  8. Scatter over the remaining almonds and coriander, and serve straight away.
  9. 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.

 

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