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Carrot biryani

Carrot biryani served in a frying pan

Carrot biryani

Name: Carrot biryani
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 onion sliced; 1 green chilli chopped (deseeded if you don’t like it very hot); 1 garlic clove peeled; 1 tbsp garam masala; 1 tsp turmeric; 3 carrots grated; 2 x 200g pouch brown basmati rice; 150g frozen peas; 50g roasted cashews; coriander and yogurt, to serve

Elena Silcock

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.212 ratingsRate

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Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

sliced
1 green chilli

chopped (deseeded if you don’t like it very hot)
1 garlic clove

peeled
1 tbsp garam masala
1 tsp turmeric
3 carrots

grated
2 x 200g pouch brown basmati rice
150g frozen peas
50g roasted cashews
coriander

and yogurt, to serve

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Nutrition: Per serving

kcal358

low
fat15g
saturates3g
carbs42g
sugars8g
fibre7g
protein10g
salt1g

Method

step 1

Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
step 2

Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

Recipe from Good Food magazine, December 2017

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A star rating of 4.5 out of 5.212 ratings

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