Vegetable And Cashew Nut Biryani
A wholesome vegetarian dish, cooked in the oven.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 2
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1 onion - diced
2 cloves garlic - finely chopped
75g (3oz) unsalted butter - melted
1 red peppers - thinly sliced
2 sticks celery - chopped
3 tbsp Sharwood's Rogan Josh Curry Paste
175g (6oz) basmati rice
300ml (½ pint) water
225g (8oz) cashew nuts - roasted
Cooking Method
Fry the onion and garlic in butter/oil until golden, add vegetables and Sharwood’s Medium Curry Paste and stir-fry for 2-3 mins. Transfer to a shallow casserole dish. Bring the basmati rice to the boil for 5 minutes, drain well and spread over the vegetables, pour over the water or stock. Cover well with foil and bake at 190°C (375°F), Gas Mark 5 for 1 hour or until the rice is fluffy. Roast cashew nuts in the oven until golden, stir in the rice and serve. For a quick and easy starter to share serve Sharwood’s Green Label Mango Chutney as a dip with Sharwood’s Ready to Eat Puppodums.
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