Recipes

Plant Proteinz biryani inspired lentils

2 Servings

Lunch

1 HR 5 MIN

Prep

15-30 mins

Cook

45 MIN

Ingredients

200

Basmati rice

300 ml

Water

1

Large white onion

1 tsp

Cumin seeds

1 tsp

Mustard seeds

1 tsp

Turmeric

1

Small bunch coriander

1 tin

Heinz Plant Proteinz Thai red curry soup

1

Pack Heinz Plant Proteinz indian lentils

1/2

Cucumber

1

Small bunch mint

200 g

Heinz seriously good vegan mayo

30 ml

Sunflower oil

Instructions

Step 1

Cook basmati rice: add rice to a pan with water place the lid on and cook until all water have been absorbed into the rice then remove from heat leaving the lid on for a further 15-20 minutes.

Step 2

Finely slice onions and place in a frying pan with the 2 tablespoons of sunflower oil as well as the cumin seeds mustard seeds and turmeric. Cook until the onions are soft and slightly charred. Remove from heat place on a kitchen towel and leave until ready to construct the biryani.

Step 3

In a deep pan start layering the biryani: 1st layer is cooked onions 2nd layer is rice 3rd layer Indian lentils 4th layer is the Coconut & Jackfruit Soup. Repeat this until all of the pan is filled.

Step 4

Cover the pot with tin foil and place in a 200°C oven for 30 minutes.

Step 5

Make the cucumber and mint raita: grate cucumber into your Heinz Seriously Good Vegan Mayo chop a small bunch of fresh mint and mix through the mayo - using a small amount of water to water dilute the consistency of the sauce.

Step 6

Serve on a large plate - drizzle the biryani with the cucumber & mint raita garnish and top with chopped fresh coriander.