Carrot biryani served in a frying pan

Carrot biryani

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Prep: 10 mins Cook: 15 mins

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal358
  • fat15g
  • saturates3g
  • carbs42g
  • sugars8g
  • fibre7g
  • protein10g
  • salt1g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green chilli, chopped (deseeded if you don’t like it very hot)
  • 1 garlic clove, peeled
  • 1 tbsp garam marsala
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 carrots, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 x 200g pouch brown basmati rice
  • 150g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g roasted cashews
  • coriander and yogurt, to serve

Method

  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.

  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.

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