Veg biryani

Gluten free

Biryani is one of the standard rice dishes in India. Usually eaten with meat, but just as tasty as 'veg'. With Tikka Masala brown rice you already have a very simple base of rice, vegetables and herbs. Ideal for a quick lunch or evening meal.

LunchRice dish1-2 servings10 minutes preparation

This is what you need

Leek75 g
Peas50 g
Coconut oil (deodorised)1 tbsp
Raisins blue thompson15 gCashew nuts2 tbsp
Fresh cilantrolittle hand
Brown rice Tikka Masala1 pack
Garlic1 clove
Coconut yogurt2 tbsp
Saffronlittle hand

This is how you make it

  1. Finely chop the onion. Cut the mushrooms into slices. Cut the leek into wafer-thin slices.
  2. Put the coconut oil in a frying pan and fry the onion, mushrooms and leek for 2-3 minutes.
  3. Add the tikka masala brown rice, along with the peas and raisins. Heat for 2-3 minutes.
  4. Optional: mash the saffron and garlic in a mortar. Mix with the yogurt and let it rest for a while.
  5. Finely chop the coriander or mint.
  6. Spoon the biryani onto the plates. Garnish with the cashew nuts and coriander or mint.
  7. Optional: serve with the saffron yogurt and lentil chips.