Baked Biryani

1 Tomatos

Coriander

½ Bay leaf

½ Green chilli

65 g Basmati rice

80 g Diced sweet potato

½ tbsp Stock powder

1 ½ Garlic cloves

½ tbsp Curry powder

1 ½ Cardamon pods

7 ½ g Crispy onions

½ Piece root ginger

0.25 tsp Ground turmeric

Vegan yoghurt to serve

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

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

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

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

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

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

Serve with chilli, coriander and yoghurt.