Tempeh Biryani
When you have a bit more time in the kitchen, you'll want to give this flavour-packed Tempeh Biryani a go. This plant-based biryani is made with our Curry Tempeh Pieces that are high in protein and full of flavour - the perfect addition to this dish.
Recipe adapted from BBC Good Food
1 h 10 min
Serves:
4
ingredients
- 2 x 180g Better Nature's Curry Tempeh Pieces
- 300g basmati rice
- 25g vegan butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- 1 small cinnamon stick
- 1 fresh red chilli, finely sliced
- 8 small florets of broccoli
- 80g green beans
- 1/2 red pepper, finely sliced
- 1 tsp turmeric
- 4 tbsp balti curry paste
- 85g raisins
- 850ml vegetable stock
- 30g coriander, ½ chopped, ½ leaves picked
- 1 lime
- 2 tbsp toasted flaked almonds, to serve
instructions
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Add in the chilli, broccoli, green beans and pepper and cook for another 10 minutes until the they begin to soften.
- Sprinkle in 1 tsp turmeric, then add the Curry Tempeh Pieces and curry paste.
- Cook for another 5 minutes, stirring frequently.
- Stir the rice into the pan with 85g raisins, then pour over the vegetable stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander.
- To serve, scatter over the leaves of the remaining 15g coriander, 2 tbsp toasted almonds and serve with a lime wedge.
instructions
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Add in the chilli, broccoli, green beans and pepper and cook for another 10 minutes until the they begin to soften.
- Sprinkle in 1 tsp turmeric, then add the Curry Tempeh Pieces and curry paste.
- Cook for another 5 minutes, stirring frequently.
- Stir the rice into the pan with 85g raisins, then pour over the vegetable stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander.
- To serve, scatter over the leaves of the remaining 15g coriander, 2 tbsp toasted almonds and serve with a lime wedge.
make it with
Curry Tempeh Pieces
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