Baked Biryani

AuthorJen Booker
RatingDifficultyIntermediate

Low maintenance baked biryani

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 Tomatos
 Coriander
 1 Bay leaf
 1 Green chilli
 130 g Basmati rice
 160 g Diced sweet potato
 1 tbsp Stock powder
 3 Garlic cloves
 1 tbsp Curry powder
 3 Cardamon pods
 15 g Crispy onions
 1 Piece root ginger
 0.50 tsp Ground turmeric
 Vegan yoghurt to serve

1

Preheat oven to 200 degrees
Heat oil in an oven proof casserole dish
Add the sweet potato

2

Chop tomatoes into wedges and crush garlic cloves
Add to the dish

3

Slice ginger in half and crush cardamon pods
Add to the dish with turmeric, curry powder and bay leaf

4

Sprinkle in the stock powder and add the rice with 350ml boiled water and bring to the boil

5

Cover with lid and put in the oven for 15-20 minutes

6

Slice chilli and chop coriander
Discard the bay leaf, cardamon pods and ginger

7

Serve with chilli, coriander and yoghurt.

CategoryCuisine

Ingredients

 2 Tomatos
 Coriander
 1 Bay leaf
 1 Green chilli
 130 g Basmati rice
 160 g Diced sweet potato
 1 tbsp Stock powder
 3 Garlic cloves
 1 tbsp Curry powder
 3 Cardamon pods
 15 g Crispy onions
 1 Piece root ginger
 0.50 tsp Ground turmeric
 Vegan yoghurt to serve

Directions

1

Preheat oven to 200 degrees
Heat oil in an oven proof casserole dish
Add the sweet potato

2

Chop tomatoes into wedges and crush garlic cloves
Add to the dish

3

Slice ginger in half and crush cardamon pods
Add to the dish with turmeric, curry powder and bay leaf

4

Sprinkle in the stock powder and add the rice with 350ml boiled water and bring to the boil

5

Cover with lid and put in the oven for 15-20 minutes

6

Slice chilli and chop coriander
Discard the bay leaf, cardamon pods and ginger

7

Serve with chilli, coriander and yoghurt.

Baked Biryani

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