Bubble and squeak biryani (V)

Prep Time:

Cook Time:

Serves:

Serves 6

Level:

Vegan

About the Recipe

1 red onion, peeled and finely sliced into rounds
1 tsp white wine vinegar
1 tsp sugar
1 onion, peeled and sliced
2 garlic cloves, crushed
1 inch stick ginger, peeled and crushed
2 tsp garam masala
1 tsp turmeric
400g basmati rice
900ml vegetable stock
700g leftover veg: Brussel sprouts, cabbage, chopped potatoes, roast carrots, parsnips
bunch 15g coriander, chopped
poppadom’s, to serve

Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.
Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.
Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.
Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadom’s.