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Vegetable Tikka Biryani With Almonds Serves 4 Preparation time: 15 mins Cooking time: 30 mins 560kcals/21.6g fat/4.9g saturated fat/2.8g salt/24.6g sugars per serving Ingredients 1 tbsp Sunflower Oil 1 onion, chopped 1 cauliflower, broken into small florets 2 carrots, peeled and sliced 1/2 x 250g pack organic green beans, topped, tailed and halved 2 x 350g Tikka Masala Medium Spice Cooking Sauce 200g Basmati Rice 1/2 x 200g bag spinach 25g Almonds, roughly chopped 
Instructions Heat the oil in a large saucepan and cook the onion for 3-4 minutes until softened. Add the cauliflower, carrots and beans, and fry for a further 2-3 minutes before adding the sauce. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are just tender. Meanwhile, rinse the rice in a sieve under cold running water, then cook according to pack instructions. Drain and stir into the curry with the spinach and almonds. Cook for a further 2-3 minutes. Cover, then leave to stand for 2 minutes. Serve, topped with a simple raita, made with natural yogurt, chopped cucumber and fresh mint, and garnished with fresh mint leaves. Cook's tip For a non-vegetarian alternative swap the cauliflower for 450g sliced chicken breast. Cook with the onion for 3-4 minutes then continue with the recipe, making sure the chicken is cooked through. |
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| (023) 9225 1565 / 9226 2095 | www.shalimarrestaurant.co.uk | info@shalimarrestaurant.co.uk | ||||||||
