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Easy vegetable baked biryani
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250g pack microwaveable whole grain rice
10g fresh coriander
350g frozen essential Grilled Vegetable Mix
125g frozen essential Peas
350g jar reduced fat biryani cooking sauce
2 tbsp flaked almonds
1. Preheat the oven to 200°C, gas mark 6. Tip the rice out into a casserole dish. Reserve a little of the coriander, chop the remainder and add to the rice with a little seasoning. Cover with a lid and bake for 10 minutes.
2. Put the vegetable mix, peas and biryani sauce into a saucepan and cook for 5 minutes. Spoon onto the rice and scatter with the almonds. Cover and return to the oven for a further 20-25 minutes until hot right through. Serve scattered with the reserved coriander.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2018.