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Vegetable Biryani

How To Make Cashew Biryani Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ7592,026
Energy kcal181484
Fat3.9g10.5g
  - of which saturates0.9g2.3g
  - monosaturates2.3g6.2g
  - polyunsaturates0.8g2.1g
Carbohydrates24.8g66.3g
  - of which sugars7.4g19.8g
Fibre2.2g5.8g
Protein4.2g11.2g
Salt0.3g0.9g

Allergens

Soya
Mustard
Nuts
Sulphites / Sulphur Dioxide

Ingredients

  • 400g Basmati Rice
  • 400g Red Onions
  • 400g Garden Peas
  • 300g Cooking Carrots
  • 100g Wild Rice
  • 100g Raisins
  • 50g Mango Chutney
  • 30g Marigold Bouillon
  • 15g Turmeric
  • 15ml Olive Oil
  • 80g Fresh Coriander
  • 180g Cashew Nuts
  • 400g Sweet Potato
  • 200g Balti Paste

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


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