Tenderstem Biryani

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves2
  • DifficultyEasy
1 tbsp sunflower oil
1 onion, finely sliced
2 cloves garlic, crushed
2cm piece root ginger, peeled and grated
1 tbsp garam masala
200g Tenderstem, cut into 2-3cm pieces
300g cooked brown basmati rice
Handful toasted flaked almonds
Handful sultanas
Salt and pepper
4 tablespoons of natural yoghurt
Handful chopped coriander

Heat the oil in a frying pan and add the onion. Fry over a medium heat until it is nicely golden. Stir in the garlic, ginger and garam masala, and cook for about 1 minute. Add the Tenderstem and continue to fry everything together for a couple of minutes until the Tenderstem is beginning to soften.

Stir in the cooked rice, half of the almonds and the sultanas. Season with salt and pepper. Stir fry for a few minutes until the rice is completely heated through. Stir in the yoghurt and most of the coriander then spoon onto plates. Scatter over the remaining almonds and coriander, and serve straight away.

To make sure you are being safe with using cooked rice, cool it down as soon as you have cooked it and place in the fridge. Use within 24 hours, making sure you serve it thoroughly heated through.

Recipe courtesy of Tenderstem Broccoli

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