Main Meal

Vegetable Biriyani with a Mild Curry Sauce with Garlic Naan

Prep: 10 minutes Cook: 30 minutes Serves: 20 Print

Ingredients

  • 20ml Vegetable oil
  • 300g Onion, diced
  • 30g Garlic, pureed
  • 200g Red Pepper, diced
  • 200g Sweet potato, diced
  • 30g Sharwoods Curry powder
  • 900g Rice
  • 900ml Water
  • 25g Bisto Vegetable Bouillon
  • 500g Tinned Tomatoes, chopped
  • 200g Cauliflower
  • 200g Peas
  • 800ml Homepride Korma Sauce

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Eggs
Milk
Celery
Mustard

Suitable for

Vegetarian

Method

  1. Heat the oil in a large pan, and add the onions and cook for 5 minutes or until the onions soften.
  2. Add the garlic, diced red pepper, sweet potato, and the curry powder and cook for a further 5 minutes.
  3. Add the rice and stir so it is coated in the oil and spice. Add the water and tinned tomatoes, and mix well as you bring to the boil.
  4. Cover with a lid, lower the temperature and simmer for 10 minutes. Add the cauliflower and peas and continue to cook for a further 10 minutes or until the rice and cauliflower are tender.
  5. Heat up the Homepride Korma and serve as a side.
Tips: Serve with Garlic Naan.
 
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