BAKED VEGETABLE BIRYANI

Preparation

  1. Dice 250g of cooked baby potatoes and pan-fry in oil with a sliced onion until golden.
  2. Stir in 1 tablespoon of garam masala and 1 clove of chopped garlic.
  3. When the potatoes are golden and spices aromatic, add a few slices of okra.
  4. Stir in the Tilda Pilau rice, some toasted flaked almonds and some golden sultanas, after about 3 minutes.
  5. When the rice is piping hot, add 4 tablespoons natural yoghurt.
  6. Serve straightaway with a handful of chopped coriander.

Ingredients

  • 150g Grohe Wholegrain Basmati Rice
  • 150g puy lentils
  • 250g cherry tomatoes
  • 1 red onion, sliced (160g)
  • 1.5 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped chives
  • 4 sea bass fillets (500g)

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