Biryani on a Budget

I’m in a Plant Based Recipe sharing watsapp group, and shared the Biryani recipe I made recently using surplus ingredients.

Well how can I share it there, and not with you guys? Sharing is caring right? So here goes…

Potato, Mushroom & Chickpea Biryani :-

You should know by now that I use whatever surplus food I have in my cooking; if I don’t have it I don’t use it. Hence, there is no onion or garlic in this recipe. Of course, you can add to yours if you would like to.

Ingredients :-

  • 1 Medium Sweet Potato
  • 2 White Potatoes
  • 200g Long Grain Rice
  • 300g Mushrooms
  • Schwartz Biryani Spice Mix or spices of your choosing.
  • 400g Tinned Tomatoes
  • 100-200g Tinned Chickpeas
  • Handful of Cherry Tomatoes
  • 1-2tbsp tamarind, or mango, chutney
  • 1tbsp margarine or oil

Directions :-

  • Chop the sweet and white potato’s, unpeeled – fibre right, into cubes.
  • In a large frying pan, fry the cubed potatoes in 1tbsp of margarine, or oil, till soft.
  • Slice and add the mushrooms, stirring altogether until the mushrooms are soft.
  • Add the spice mix, stirring so the vegetables are mixed in the spices well.
  • Add approx 100g chickpeas, more if you’d like, the chopped tomatoes, rice, fill the tomato tin with cold water, and add that to the pan.
  • Add a handful of chopped cherry tomatoes.
  • I added a tamarind chutney pouch leftover from a box of samosas, you could use mango chutney if you have that.
  • Simmer until the rice is cooked, adding more water if needed.
  • Enjoy!

Feel free to adapt the ingredients depending on what you have. You could use fresh chillies, ginger, coriander. Choose from different veg; aubergines, squash, peas.

Let me know if you give it a go!


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