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Biriyani

by North Ayrshire Council

Makes 20 portions

 

Ingredients

  • 1kg Fresh vegetables (including courgettes, sweetcorn, peppers, mushrooms,onions)
  • 400g Long grain rice
  • 400g Diced eating apples 
  • 200g Diced onion
  • 50g Curry powder
  • 50g Mango chutney
  • 100g Sultanas (optional)
  • 20ml Olive oil
  • 1.3L Water
  • 30g Vegetable bouillon
  • Chopped parsley to garnish

Method

  1. Disolve boullion in hot water, lightly cook diced vegetables in some of the stock, retain liquid.
  2. Heat oil in pan, sauté onions until soft.
  3. Add rice, curry powder, apples, mango chutney.
  4. Add stock including retained poaching liquid, simmer gently for approx. 15 mins
  5. Add cooked vegetables and sultanas, heat to a minimum of 82c is reached.
  6. Serve sprinkled with chopped parsley.

Tips and variations

You can add chicken to this vegetarian dish if you want to add a protein, brown off the chicken before sautéing onions. 

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