This tasty, mushroom-packed one-pot is biryani made quicker with ready-to-heat rice, a dollop of cucumber raita and crispy onions.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||7.8 g|
|Protein||2.4 g||11.5 g|
|Salt||0.73 g||3.58 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Meanwhile, squeeze the pouch[es] of steamed basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Boil a kettle
Once hot, tear the portobello mushrooms into large pieces, add them to the pan and cook for 2 min
While the portobello mushrooms are cooking, combine the Knorr vegetable stock cube[s], tomato paste, mango chutney and sultanas with 200ml [350ml] boiled water – this is your tomato stock
Crumble the chestnut mushrooms into the pan and add the curry powder and garlic paste
Cook for 1 min or until fragrant
Add the heated rice to the pan with the tomato stock and increase the heat to high
Give everything a good mix up and cook for 2 min or until the mushrooms have softened – this is your mushroom biryani
Meanwhile, grate the cucumber
Combine the grated cucumber with the natural yoghurt and a pinch of salt and pepper in a bowl – this is your cucumber raita
Set the mushroom biryani in the centre of the table, ready to share
Dollop over the cucumber raita, garnish with the fried onions and let everyone dig in