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    Vegetable Tikka Biryani With Almonds

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    Vegetable Tikka Biryani With Almonds

    • Organic
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes


    • 1 tbsp Meridian Unrefined Organic Sunflower Oil
    • 1 organic onion, chopped
    • 1 organic cauliflower, broken into small florets
    • 2 organic carrots, peeled and sliced
    • ½ x 250g pack organic green beans, topped, tailed and halved
    • 2 x 350g jars Seeds Of Change Tikka Masala Medium Spice Cooking Sauce
    • 200g Waitrose Organic Basmati Rice
    • ½ x 200g bag organic spinach
    • 25g Waitrose Organic Almonds, roughly chopped


    1. Heat the oil in a large saucepan and cook the onion for 3-4 minutes until softened. Add the cauliflower, carrots and beans, and fry for a further 2-3 minutes before adding the sauce.
    2. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are just tender.
    3. Meanwhile, rinse the rice in a sieve under cold running water, then cook according to pack instructions. Drain and stir into the curry with the spinach and almonds. Cook for a further 2-3 minutes. Cover, then leave to stand for 2 minutes.
    4. Serve, topped with a simple raita, made with natural yogurt, chopped cucumber and fresh mint, and garnished with fresh mint leaves.

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    Cook's tips

    For a non-vegetarian alternative swap the cauliflower for 450g sliced organic chicken breast. Cook with the onion for 3-4 minutes then continue with the recipe, making sure the chicken is cooked through.

    Drinks recommendation

    Enjoy with a glass of ale.


    Average user rating

    5 stars