Ingredients
- Heirloom tomatoes 4
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Peppercorns, freshly ground To taste
- SpinneysFOOD Long-Grain Basmati Rice 190g
- Small red onion 1
- Green chillies 3
- Garlic cloves 2
- Fresh ginger 5cm piece
- Coconut oil 2 tbsp
- SpinneysFOOD Cardamom Pods 6
- SpinneysFOOD Cinnamon Sticks 2
- Whole cloves ¼ tsp
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Fine Turmeric ¼ tsp
- SpinneysFOOD Bottled Drinking Water 375ml
Nutrition (Per serving)
- 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."
Tomato biryani
Indian 20 Mins Prep · 50 Mins Cook
- Preheat 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.