A vibrant rice dish full of flavours and crunch
(8 votes)
Cook: 20 Mins
Serves: 6
Nutritional Information
Each 390g serving contains
Energy
1338kj
320kcal
1338kj
320kcal
16%
Fat
3.9g
3.9g
Low
6%
6%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
11.7g
11.7g
Med
13%
13%
Salt
0.08g
0.08g
Low
1%
1%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
343kj/82kcal
Typical energy values per 100g:
343kj/82kcal
Ingredients
300g basmati rice
250g Frozen for Freshness Sliced Mixed Peppers
2 red onions, sliced
300g Frozen for Freshness Butternut Squash Chunks
150g frozen peas
2 cloves garlic, crushed
1tbsp garam masala
2 star anise
1 cinnamon stick
1 bay leaf
25g raisins
180g baby leaf spinach
1 cooked beetroot, grated
Juice 1 lemon
125g Alpro Plain Soya Yogurt Alternative
30g unsalted cashews, toasted
25g pomegranate seeds
Method
1
Put the rice into a bowl and cover with boiling water. Leave to soak for 15 mins.
2
Meanwhile, put all the veg, garlic, spices, herbs and raisins into the slow cooker. Turn it onto a high setting.
3
Drain the rice and add to the slow cooker on top of the veg. Pour over 600ml boiling water, stir gently to combine, then cover with the lid. Cook for 2 hrs.
4
Stir the pan, scraping any bits off the bottom. Add the spinach on top of the rice, cook for 10 mins or until the spinach wilts, then stir through the biryani.
5
To make the raita, mix the beetroot, lemon juice and soya yogurt alternative.
6
Divide the biryani between 6 bowls. Sprinkle with the cashews and pomegranate seeds. Serve with the raita.