Quorn biryani

Quorn biryani

The ultimate vegetarian biryani with quorn. This tasty recipe is high protein with a gluten free option

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

4 teaspoons tikka or korma curry paste
½ cup low-fat plain yoghurt, plus 4 tablespoons to serve
1 lemon, juice only
300g pack Quorn pieces, thawed
2 eggs
2 x 250g packs Tilda Steamed Brown Basmati Rice & Quinoa or 2-3 cups cooked brown rice
1 tablespoon oil
2 onions, sliced
400g frozen vegetables (we used Wattie’s International Mix) fresh coriandercilantroX, to garnish toasted flaked almonds, to garnish

Instructions

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1 In a bowl, combine curry paste, yoghurt and lemon juice. Add Quorn and toss to coat. Set aside.

2 Bring a pan of water to the boil then lower to a rapid simmer. Add eggs to pan and simmer for 5 minutes. Remove from heat and place eggs in cold water to cool.

3 Meanwhile, cook rice following packet instructions (if using ready rice).

4 In a frying pan, heat oil over medium. Add onions and cook for 5-6 minutes, until softened and lightly tinged golden. Add Quorn and cook for 4 minutes, stirring a few times.

5 Cook frozen veges following packet instructions.

6 In a large bowl, combine rice, Quorn, onions and veges. Spoon onto 4 plates. Peel and halve eggs and divide among plates. Garnish with coriander and a sprinkle of almonds.

Variations

Make it gluten free: Check curry paste is gluten free.

HFG tip

You can marinate the Quorn for longer for a more intense flavour.

Nutrition Info (per serve)

Calories 443 cal

Kilojoules 1850 kJ

Protein 28 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 11 g

Dietary fibre 15 g

Sodium 430 mg

Calcium 170 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.