Carrot Biryani
Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
Step 2
Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.
- Ingredients
- Based on 4 servings
-
30g Roasted Cashews 1x Sainsbury's Cashews 30g -
2 x 250g pouch Brown Basmati Rice 2x Sainsbury's Microwave Rice Brown Basmati 250g -
1 tbsp Garam Masala 1x Sainsbury's Garam Masala 38g -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
3 Carrots, grated 3x Sainsbury’s Carrots Loose -
1 Green Chilli, chopped (deseeded if you don’t like it very hot) 1x Sainsbury's Green Chillies 65g -
2 tbsp Oil 1x Sainsbury's Vegetable Oil 1L -
1 Onion, sliced 1x Sainsbury's Onions Loose -
1 Garlic Clove, peeled 1x Sainsbury's Garlic -
150g Frozen Peas, or frozen green beans 1x Sainsbury's Garden Peas 910g -
4 tbsp Vegan Yoghurt, to serve 1x Koko Plain Smooth & Mellow 400g -
1/2 Bunch Coriander, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g