Recipes


Jo Pratt’s Tenderstem Biryani


®


300g cooked brown basmati rice Handful toasted flaked almonds Handful sultanas Salt and pepper


If you plan on cooking some brown basmati it is well worth making extra so you can use it to prepare this wonderfully quick biryani recipe. It is great to enjoy as a main course or as a side dish to a curry or even some grilled chicken or fish.


Serves 2 as a main course or 4 as a side dish


Preparation time: 10- 15 minutes Cooking time: up to 25 minutes (estimate)


You’ll need: 1tbsp sunflower oil 1 onion, finely sliced 2 cloves garlic, crushed 2 cm piece root ginger, peeled and grated 1 tbsp garam masala 200g Tenderstem®, cut into 2-3cm pieces


68 CHOICE POINT MAGAZINE


4 tablespoons of natural yoghurt Handful chopped coriander


What to do:


1 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.


1 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.


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