Green biryani with crispy onions
Suitable for vegetarians and meat eaters alike, this green biryani is an excellent source of vitamin B1 and chock-full of goodness. Frozen vegetables make this ideal for when you're in a fix; the addition of crispy onions provides textural variety.
- Wash the rice really well in a sieve until the water runs clear. Leave in a bowl to soak in more cold water while you fry the onions.
- Heat the oil in a large, lidded saucepan over a medium-high heat. Fry the onions with a pinch of salt for 20 mins, stirring frequently, until golden and crispy, but make sure they don't catch. Transfer to a plate, leaving the oil behind. Stir the garlic and curry powder into the oil and fry for 1 min until fragrant.
- Drain the rice, then tip into the pan, tossing the grains in the oil to toast. Add the spinach, peas, broccoli and chickpeas and pour over 600ml boiling water. Stir well to pick up any spices stuck to the bottom of the pan, then season. Bring to the boil (this will take about 10 mins), then reduce the heat to low, cover and cook for 10 mins. Remove from the heat and leave to rest for 5 mins (uncovered if there's still some liquid in the rice). Seperate with a fork and stir in most of the coriander and crispy onions. To serve, scatter with the remaining onions and coriander.
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