Try this delicious Baked Vegetable Biryani straight from the Tilda Kitchen.
This recipe uses:
Wholegrain Pilau Basmati Rice
Dice 250g of cooked baby potatoes and pan-fry in oil with a sliced onion until golden.
Stir in 1 tablespoon of garam masala and 1 clove of chopped garlic.
When the potatoes are golden and spices aromatic, add a few slices of okra.
Stir in the Tilda Pilau rice, some toasted flaked almonds and some golden sultanas, after about 3 minutes.
When the rice is piping hot, add 4 tablespoons natural yoghurt.
Serve straightaway with a handful of chopped coriander.
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