Carrot biryani
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Carrot biryani

By Elena Silcock

Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 358
  • fat 15g
  • saturates 3g
  • carbs 42g
  • sugars 8g
  • fibre 7g
  • protein 10g
  • salt 1g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 green chilli, chopped (deseeded if you don’t like it very hot)
  • 1 garlic clove, peeled
  • 1 tbsp garam marsala
  • 1 tsp turmeric
  • 3 carrots, grated
  • 2 x 200g pouch brown basmati rice
  • 150g frozen peas
  • 50g roasted cashews
  • coriander and yogurt, to serve

Method

  1. Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.

  2. Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

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