We recommend making a double batch of this recipe and freezing for another meal the following week. Hassel free and bursting with flavour.
What You’ll Need:
- 2 pouches Tilda Humara Biryani
- 100g frozen peas
- 150g green beans cut into 3 cm pieces
- ½ a head cauliflower cut into florets
- 3 tomatoes roughly chopped
- 2 tbsp. desiccated coconut
- 1 large onion finely chopped
- 1 clove crushed garlic
- 1 green chilli
- ½ tsp turmeric
- 150ml yoghurt
- 2 tbsp. fresh coriander finely chopped
- 4 tbsp. veg oil
- 1 tbsp. butter
- Salt and pepper to taste
What To Do:
- Preheat the oven to 180C
- Heat the oil and fry the peas, beans and cauliflower and fry for 5 minutes then remove with a slotted spoon and set aside.
- Add the onions and coconut and cook for a further 3 minutes then add the garlic and cook for 2 minutes.
- Add the green chilli and the turmeric along with a pinch of salt and pepper and stir in the yoghurt.
- Return the vegetables to the pan and cook for a couple of minutes.
- Empty one sachet of the biryani into a shallow oven-proof dish and spoon over the vegetable and yoghurt mixture.
- Pour over the remaining sachet of rice, dot with the butter, cover with foil and cook in the oven for 20 minutes.
- Remove the foil, scatter with the coriander and serve.