Mixed vegetable and almond biryani
This gently spiced biryani costs just £1 per portion. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast - it's particularly delicious with aloo gosht. Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate (of which 5.5g sugars), 11.5g fat (of which 1g saturates), 2g fibre and 2.9g salt.
Ingredients
- Vegetable oil15 ml
- garlic cloves2 კბილი
- Cardamom3 ცალი
- Vegetable bouillon cube1 ცალი
- Lemon (juice)½ ცალი
Instructions
7 steps- 1
Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown.
- 2
Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.
- 3
Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.
- 4
Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes.
- 5
Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes.
- 6
Meanwhile, toast the almonds over a medium heat in a small frying pan until golden.
- 7
Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes