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Baked Biryani

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Low maintenance baked biryani

 6 Tomatos
 Coriander
 3 Bay leaf
 3 Green chilli
 390 g Basmati rice
 480 g Diced sweet potato
 3 tbsp Stock powder
 9 Garlic cloves
 3 tbsp Curry powder
 9 Cardamon pods
 45 g Crispy onions
 3 Piece root ginger
 1.50 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.

Nutrition Facts

Serving Size 2

Servings 6