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.