The idea of cooking biryani which is typically Indian feast food in 10 mins – might sound like a contradiction and an insult to an indian feast but this serves its purpose as quick easy dinner that is high in fibre, beans which are a good source of phyto-oestrogens which can be beneficial for balancing hormones as well as tasting delicious.

An image of Biryani Styled Rice

10 Minute Biryani


The idea of cooking biryani which is typically Indian feast food in 10 mins – might sound like a contradiction and an insult to an indian feast but this serves its purpose as quick easy dinner that is high in fibre, beans which are a good source of phyto-oestrogens which can be beneficial for balancing hormones as well as tasting delicious.

Takes 27 minutes

Serves 4

Ingredients
 

  • 30 g Desiccated coconut
  • 1 tbsp cumin seed
  • 500 g precooked brown rice
  • 400 g mixed beans
  • 1 onion
  • 1/2 red chilli
  • 3 cloves of garlic
  • 1/2 thumb sized ginger
  • 1 pak choi
  • 1 pomegranate
  • 1/2 tbsp all spice
  • 1 tbsp curry powder
  • 500 ml vegetable stock
  • 1/2 lime juice
  • 3 tbsp tamari
  • 15 g coriander

Lime Mint Riata

  • 15 g fresh mint
  • 500 g soy yoghurt
  • 1/2 lime juiced
  • 1 tbsp maple syrup
  • 1/2 tsp salt

Instructions
 

  • Peel and finely dice the onions, garlic and ginger, finely dice the chilli removing the seeds and white pit if you prefer it to be less spicy. Drain and rinse the beans.
  • Heat a wide bottomed pan with a lid on high heat. Once hot add the desiccated coconut, cumin seeds, onion, garlic, ginger and chilli and fry, stirring regularly until the coconut starts to brown and smell like brown sugar. Add in the precooked rice along with half the veg stock and put a lid on it and allow it to steam for 2-3 mins
  • Take the mint leaves off their stalk and finely chop, pour the yoghurt into a bowl and add the chopped mint, juice of ½ a lime, maple syrup, pinch of salt and mix through, taste and adjust the seasoning to your liking. Squeeze juice of half the like on top of the biriyani, taste and mix through, taste and adjust the seasoning to your liking.
  • Squeeze juice of half the like on top of the biriyani, taste and mix through, taste and adjust the seasoning to your liking. Finely dice the fresh coriander and shook the pomegranate (remove the seeds from the pomegranate).
  • Easiest way to do this is to stand the pomegranate with crown facing the sky, slice across the equator of the pomegranate or the middle, hold the half a pomegranate over a large bowl with the open side facing the bowl, get a wooden spoon and take your anger out and bang the seeds out. Repeat with the other half and remove any white pit as this can be quite bitter.)Decorate with the fresh coriander and the pomegranate seeds – serve with the mint raita

Nutrition

Calories: 327kcalCarbohydrates: 63gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 808mgPotassium: 562mgFiber: 9gSugar: 20gVitamin A: 929IUVitamin C: 23mgCalcium: 88mgIron: 3mg

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