Veggie Bangladeshi Biryani

Nutrition per serving

Calories528 kcal
Protein13.7 g
Carbs72.8 g
Fats22.1 g
Saturated Fat2.6 g
Monounsaturated Fat12.2 g
Polyunsaturated Fat3.6 g
Sugars9.6 g
Fiber10.8 g
Sodium302 mg

Ingredients

Basmati Rice
Onion
Garlic
Tomatoes, Vine Ripened (on the Vine)
Sweet Potato
Green Beans (snap beans)
Fresh Coriander
Fresh Mint Leaves
Almonds
Lime
Feta Cheese
Olive Oil
Biryani Paste
Water
Preparations
1. Peel/slice the onion into half-moon shapes.

2. Peel/finely dice the garlic.

3. Top and tail the green beans.

4. Dice the tomato into 2cm squares.

5. Peel/chop the sweet potato into 1cm pieces.

6. Chop the coriander and mint.

Cooking Instructions
1. Bring 180ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).

2. Cook the sweet potatoes in lightly salted boiling water for 5 minutes.

3. In a frying pan, heat ½ a tbsp of olive oil over medium-low heat. Add the onions and cook for about 3 minutes before adding the garlic, curry paste and continue to cook for 2 minutes.

4. Drain the potatoes and add them to the onion/garlic mixture along with the tomatoes, green beans and a few tbsp of water. Bring to a gentle boil, cover with a lid, lower heat to low and cook for 3 minutes.

5. Add the cook rice with ¾ of the flaked almonds and mix well to combine. Remove from heat, squeeze over the juice from ¼ of a lime, then add the crumbled feta and chopped coriander/mint.

6. Serve in a bowl with the remaining almonds sprinkled over the top.