Baked vegetable biryani

The warming spices in this baked vegetable biryani from Tilda make it perfect for an autumn night.

Baked vegetable biryani recipe from Tilda
Cooking Time: 
15 minutes
Serves: 
2 - 4 people
Preparation Time: 
5 minutes
Ingredients: 
  • 1 Pack of Tilda Pilau Steamed Basmati rice
  • 250g cooked baby potatoes
  • 1 onion
  • 1 tablespoon garam masala
  • 1 clove chopped garlic
  • A few okra
  • A handful of toasted flaked almonds
  • A handful of golden sultanas
  • 4 tablespoons of natural yoghurt
  • Handful chopped coriander
Instructions: 
  • 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.
Rating: 

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