Vegetable Biryani

Ingredients

1 Pack of Tilda Pilau rice 

250g cooked baby potatoes

1 onion 

1 tablespoon garam masala

1 clove chopped garlic 

Few okra

Handful toasted faked almonds 

Handful golden sultanas

4 tablespoons of natural yoghurt 

Handful chopped coriander

Method



1. Dice 250g of cooked baby potatoes and
pan-fry in oil with a sliced onion until golden.
Stir in 1 tablespoon of garam masala and
1 clove of chopped garlic.
2. When the potatoes are golden and spices
aromatic, add a few slices of okra. Stir in
the Tilda Pilau rice, some toasted faked
almonds and some golden sultanas, after
about 3 minutes.
3. When the rice is piping hot, add 4
tablespoons natural yoghurt. Serve
straightaway with a handful of
chopped coriander.

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Peas And Mushroom Pulao

Ingredients : 

ü  Basmati rice – 2 ¼ cups 

ü  Oil – 1 tbsp 

ü  Cumin seeds – ½ tsp 

ü  Black cardamom – 2 

ü  Cinnamon sticks – 2 

ü  Garlic (sliced) – 3 cloves 

ü  Salt to taste 

ü  Tomato (sliced) – 1 medium 

ü White button mushrooms – 2/3 

cup 

ü  Green peas – ¾ cup 

ü Water – 3 cups 

Method :

v Wash the rice well and leave it to soak in
water for 30 minutes.
v  In a medium heavy pan, heat the oil and
add the spices, garlic and salt.
v Add the tomato and mushrooms and stir
fry for 2-3 minutes.
v Tip the rice into a colander and drain it thoroughly. Add it to the pan with
the peas.
v Stir gently, making sure that you do not break up the grains of rice.
v Add the water and bring it to a boil. Lower the heat, cover and continue to
cook for 15-20 minutes.
v  Just before serving, remove the lid from the pan and fluff up the rice with  a fork.
Spoon into a dish and serve immediately.

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