I was expecting to share this recipe as we made it up tonight, but after so many Instagram messages I figured I’d better!
This is a full flavoured biryani but not spicey (unless you choose to add chilli) as I wanted Josh to have some too. We use a spice paste you can pick up in your local supermarket so there’s no huge list of spices or grinding them! It makes a lot so we had 3 freezer portions too.
The only extra we added to this recipe was a bowl of peas we had left over. It’s a great way to get some extra veg in so feel free to go ahead and add some at the same time you pop the rice mixture in the caserole dish. They could even be added straight from the freezer!
Cook the brown rice according to the packet instructions with the turmeric . Add the cranberries to the boiling water for the last few minutes
While that's simmering, fry the thinly sliced onion in 1tbsp of the butter slowly on a low to medium heat until soft. Add the mushrooms (diced) and curry oaste, turn up the heat and stir fry for 2 minutes
Turn off the heat and set aside
Grease the bottom of a caserole dish with the last tbsp of butter. Thinly slice potatoes and layer it in the bottom of the dish.
Mix the now cooked and drained rice in with the on mixture. Pour this into the caserole dish. Optional: if you'd like a little citrus twist, add 5-6 thin slices of lemon on top.
Bake in the oven with a lid on (cover with foil if you don't have one) at 200c for 45 minutes
Serve with a dollop of natural yoghurt on top. Enjoy!