This veg biryani is a cheat's version of the classic Indian version. It's easy on the wallet and the leftovers make a great lunchbox filler. Even better, you make it all in one-pan, so there's less washing up!
Cooking time: 30 minutes
Energy: 1915kJ per serving
Saturated Fat: 3g
- 3 tbsp sunflower oil
- 2 large onions, sliced
- 250g dried basmati rice
- 2 bay leaves
- 5cm cinnamon stick
- 500ml hot vegetable stock
- 3 tbsp medium curry paste
- 100g spinach
- 200g frozen peas
- 4 to 6 eggs, hardboiled, peeled and sliced
- Heat 2 tbsp of the oil in a large lidded frying pan. Add the onion and fry for 10-15 minutes until golden; remove to a plate. Add the remaining oil, rice, bay leaves and cinnamon stick to the pan. Fry for 1 minute until the rice is coated. Pour in the hot stock, stir well, then dot the curry paste over, but do not stir. Cover and simmer gently for 10 minutes.
- Scatter the spinach and peas on top, cover and cook for 2 minutes more. Turn off the heat, add the onion and gently fluff up the rice and mix in the veg with a fork.
- Top with the eggs, and serve with a salad and poppadoms.
Notes: For a change, you can always replace the eggs with prawns, chicken or lamb.