This vegan biryani is jam packed with umami flavour and is a lighter, less heavy way to break the fast
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | Indian |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 243 |
| Fat | 10.8g |
| Saturates | 4.8g |
| Protein | 4.1g |
| Carbs | 34.9g |
| Sugars | 5.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Thickly slice the tomatoes and arrange on a baking tray. Drizzle with the olive oil and season well.
Roast for 20 minutes or until caramelised. Set aside.
Rinse the rice three times until the water runs clear, then drain.
Slice the onion, chillies and garlic. Grate the ginger
In a medium saucepan, heat the coconut oil over a medium heat, then add the cardamom, cinnamon and cloves and toast for 30 seconds. Add the onion, chillies, garlic and ginger. Sauté for 5 minutes or until light brown. Stir in the tinned tomatoes, salt and turmeric.
Simmer for 10 minutes or until a light film of oil forms on the surface.
Add the rice and stir.
Add the water and bring to a boil. Cook for 10 minutes or until the juices have absorbed. Cover with a lid and reduce to a low heat. Cook for 10 minutes then remove the lid and fluff the rice with a fork.
Serve garnished with the roasted tomatoes.
