Baked Vegetable Biryani
- 0 - 30 Minutes
- Easy
- Serves 2
Try this delicious Baked Vegetable Biryani straight from the Tilda Kitchen.
Method
Ingredients
Ingredients
- 1 pouch Baked Vegetable Biryani
- 250g cooked baby potatoes
- 1 onion
- 1 tbsp garam masala
- 1 clove of chopped garlic
- A few slices of okra
- A handful of toasted flaked almonds
- A handful of golden sultanas
- 4 tbsp of natural yoghurt
- A handful of chopped coriander
Method
-
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.
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When the rice is piping hot, add 4 tablespoons natural yoghurt.
-
Serve straightaway with a handful of chopped coriander.
