Always on the lookout for veggie recipes that don’t compromise on flavour? Biryani is a no brainier.
Being a fan of lots of washing up, I added roasted curried salmon and curried smoked tofu so that there was something on the table for everyone. I try to include salmon in our menu once a week in line with current guidance – oily fish is a great source of vitamin D and long-chain omega-3 fatty acids which help prevent heart disease. My kids will eat about half a fillet each, so I can keep the costs down.
I added yoghurt, cucumber and corn on the cob to the table too. I am obsessed with adding yoghurt to savoury foods. If you have a weaning baby, yoghurt is a godsend when offering babies crumbly nonsense like couscous and rice as it acts like a glue to help you get the food to stay on the spoon!
It was the first time that I’ve served biryani to the children, so the colour was a bit exotic and they only ate the fish and veg, but that’s ok. I will be serving it loads in the future and I’m confident that they will be putty in my hands when they realise how bloody delicious it is!
Alex Thurman - Feed the Brood
Serves Serves 4-6908
30 minCook Time
- 300g basmati rice
- 1 tbsp oil of your choice
- 25g butter
- 100g frozen onion
- 1 bay leaf
- 3 cardamom pods
- 1 cinnamon stick
- 1 tsp turmeric
- 2 tbsp mild curry powder
- 85g raisins
- 1 chicken stock pot
- 850ml boiling water
- OPTIONAL EXTRAS
- Handful chopped coriander
- 50g toasted flaked almonds
- 1 red chilli, diced
- Half a pomegranate for the seeds
- 100g natural yoghurt
- Sustainably sourced salmon fillets - quantity depending on your party size
- 225g block smoked tofu diced
- 2 tbsp mild curry powder
- 2 tbsp oil of your choice
- Thoroughly rinse and soak rice for as long as you can. Half an hour is optimal.
- If including salmon and/or tofu, preheat oven at 200°C, douse in oil and sprinkle with curry powder and some seasoning according to taste. Roast in the oven for 15-20 mins depending on size and thickness of fillets.
- When soaking of the rice is complete, heat oil and add butter in a medium pan.
- When the butter has melted, add onion and spices and stir for around 10 mins until brown and aromatic.
- Next, add raisins, rice, stock pot and boiling water. Give it a good stir around and bring to the boil.
- Once boiling, turn it down to the lowest heat, bung a lid on and leave undisturbed for 5 mins.
- After 5 mins, don’t touch it, just turn the heat off and leave for a further 10 mins with the lid on.
- Once rice and accompaniments are ready to serve, tip onto desired serving dish, add some colour on top with coriander, toasted almonds and pomegranate seeds, and place chopped chilli on the side for heat lovers.
- Serve with yoghurt and plenty of cheer!