Recipes
Recipes

Vegan pepper, squash and spinach biryani

A vibrant rice dish full of flavours and crunch

A vibrant rice dish full of flavours and crunch

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(8 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 6

Nutritional Information

Each 390g serving contains

Energy
1338kj
320kcal
16%
Fat
3.9g
Low
6%
Saturates
0.8g
Low
4%
Sugars
11.7g
Med
13%
Salt
0.08g
Low
1%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
343kj/82kcal

Ingredients

300g basmati rice

250g Frozen for Freshness Sliced Mixed Peppers

2 red onions, sliced

300g Frozen for Freshness Butternut Squash Chunks

150g frozen peas

2 cloves garlic, crushed

1tbsp garam masala

2 star anise

1 cinnamon stick

1 bay leaf

25g raisins

180g baby leaf spinach

1 cooked beetroot, grated

Juice 1 lemon

125g Alpro Plain Soya Yogurt Alternative

30g unsalted cashews, toasted

25g pomegranate seeds

Method

1
Put the rice into a bowl and cover with boiling water. Leave to soak for 15 mins.
2
Meanwhile, put all the veg, garlic, spices, herbs and raisins into the slow cooker. Turn it onto a high setting.
3
Drain the rice and add to the slow cooker on top of the veg. Pour over 600ml boiling water, stir gently to combine, then cover with the lid. Cook for 2 hrs.
4
Stir the pan, scraping any bits off the bottom. Add the spinach on top of the rice, cook for 10 mins or until the spinach wilts, then stir through the biryani.
5
To make the raita, mix the beetroot, lemon juice and soya yogurt alternative.
6
Divide the biryani between 6 bowls. Sprinkle with the cashews and pomegranate seeds. Serve with the raita.