Vegetable biryani

Name: Vegetable biryani
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Basmati rice; 200g Brown onions; 200g Carrots; 200g Frozen garden peas; 1 Cauliflower; 20g Medium curry powder; 2 Garlic (4 bulbs, approx 40 cloves); 1 Stock cubes (12 pack); 150g Greek-style natural yoghurt; 20ml Vegetable oil

Indian40 mins£0.63 a portionVegetarian

Ingredients

Serves 4

Basmati rice300g
Brown onions200g
Carrots200g
Frozen garden peas200g
Cauliflower1
Medium curry powderstore cupboard20g
Garlic (4 bulbs, approx 40 cloves)2
Stock cubes (12 pack)1
Greek-style natural yoghurt150g
Vegetable oilstore cupboard20ml

Plus salt and pepper. About £2.53 for the amounts used.

Method

1
Fry 2 sliced onions in 2 tbsp oil for 10 minutes until golden. Remove half for the top.
2
Add 200g diced carrots, half a cauliflower in small florets, 2 crushed garlic cloves and 2 tbsp curry powder and fry for 3 minutes.
3
Stir in 300g rinsed rice, then 1 stock cube dissolved in 600ml boiling water. Cover and cook gently for 12 minutes, add 200g frozen peas, cover and cook for 3 minutes more.
4
Serve topped with the crispy onions and 150g yoghurt. (Use the other half of the cauliflower in another meal.)

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