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Cashew Biryani

Cashew Biryani

Silky cashew nuts brings good protein to this vegan rice based dish. With coriander, raisins and mango chutney added to a bundle of vegetables this meal  makes a great antioxidant punch.

How To Make Cashew Biryani Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ791,883
Energy kcal18945
Fat4.3g10.2g
  - of which saturates0.9g2.2g
  - monosaturates2.5g6.1g
  - polyunsaturates0.8g2g
Carbohydrates28.5g68g
  - of which sugars7.5g17.8g
Fibre2.2g5.3g
Protein4.6g11g
Salt0.3g0.8g

Allergens

Soya
Mustard
Nuts
Sulphites / Sulphur Dioxide

Ingredients

  • 460g Basmati Rice
  • 360g Garden Peas
  • 360g Red Onions
  • 360g Sweet Potato
  • 270g Cooking Carrots
  • 181g Cashew Nuts
  • 180g Balti Paste
  • 90g Raisins
  • 45g Mango Chutney
  • 36g Fresh Coriander
  • 27g Vegetable Bouillon
  • 13.5ml Olive Oil

Cooking Instructions

1. For quick method cook both types of rices with turmeric and water 2. To save time, the sweet potato and carrots are pre-cooked 3. Heat the spices in the olive oil, add the onion and fry gently 4. Add the rest of the ingredients except the coriander and peas, simmer until cooked. Add water if too dry. 5. Add the peas, cooked rice and coriander and mix everything together