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!
Reduction_Raider1 