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Green biryani with crispy onions  recipe

Green biryani with crispy onions recipe

65 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 651 calories / serving

Ingredients

  • 300g long-grain rice, rinsed
  • 3 tbsp vegetable oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tbsp medium curry powder
  • 150g frozen spinach
  • 450g frozen peas
  • 450g frozen broccoli
  • 400g tin chickpeas, drained and rinsed
  • 15g fresh coriander, roughly chopped
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2750kj
    651kcal
    33%
  • Fat

    15g 22%
  • Saturates

    2g 9%
  • Sugars

    14g 16%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 113.5g Protein 21.8g Fibre 14.5g

Method

  1. 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.
  2. 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.
  3. 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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