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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 Bites 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 Curry Tempeh Bites
  • 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

  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  2. 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.
  3. Add in the chilli, broccoli, green beans and pepper and cook for another 10 minutes until the they begin to soften.
  4. Sprinkle in 1 tsp turmeric, then add the Curry Tempeh Bites and curry paste.
  5. Cook for another 5 minutes, stirring frequently.
  6. Stir the rice into the pan with 85g raisins, then pour over the vegetable stock.
  7. 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.
  8. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander.
  9. To serve, scatter over the leaves of the remaining 15g coriander, 2 tbsp toasted almonds and serve with a lime wedge.

instructions

  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  2. 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.
  3. Add in the chilli, broccoli, green beans and pepper and cook for another 10 minutes until the they begin to soften.
  4. Sprinkle in 1 tsp turmeric, then add the Curry Tempeh Bites and curry paste.
  5. Cook for another 5 minutes, stirring frequently.
  6. Stir the rice into the pan with 85g raisins, then pour over the vegetable stock.
  7. 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.
  8. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander.
  9. To serve, scatter over the leaves of the remaining 15g coriander, 2 tbsp toasted almonds and serve with a lime wedge.
Curry Tempeh Bites
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Curry Tempeh Bites
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