Sharwoods

Preparation time: 10 mins
Cooking time: 30 mins
Serves: 2-3

Sharwood's Tomato & Cumin Biryani

Our two step Tomato & Cumin Bi...

Shopping list:
50g Green Beans cut in half and blanched
50g Carrots cut into 15mm cubes and blanched
50g Cauliflower cut into florets and blanched
20g Frozen Garden Peas
1 Potato boiled and quartered
50g Paneer Cheese cut into 15mm cubes and fried until golden
15-20 Unsalted Cashew Nuts
10-15 Raisins/Sultanas
A few toasted flaked almonds
1 tbsp Vegetable oil
1 jar of Sharwood’s Tomato and Cumin Biryani 2 step sauce
150g Raw Basmati rice
150ml Water

Method:
1) Heat oil in a non-stick pan and add all the ingredients except the toasted flaked almonds
2) Add the spice blend from the topper and mix gently
3) Pour in the jar of sauce and mix again, making sure the vegetables don’t break up
4) Sprinkle the rice on top, followed by the water
5) Make sure all the rice grains are immersed in the water
6) Bring to a boil. Reduce heat to minimum, cover the pan and simmer for 20 minutes without disturbing the dish
7) Remove from heat after 20 minutes and rest the pan covered for 10 minutes
8) Mix the dish gently in the pan and remove to a serving bowl. Sprinkle the toasted flaked almonds on top as garnish and serve hot with yogurt

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