Recipe: California Prune and almond mixed grain Biriyani

If you’re a fan of curry, you’ll love this tasty Biriyani dish from chef and California Prunes Ambassador Peter Sidwell. With just 20 minutes prep time and 40 minutes to cook, this is a quick and healthy dinner idea to see you through the colder months.

Recipe

Serves: 4

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients

1 white onion, chopped
1 thumb of ginger, chopped
1 tbsp olive oil
1 Bay leaf
1 tsp turmeric powder
2 tbsp curry powder
100g Basmati rice
100g bulgur wheat
100g California Prunes, chopped
850ml vegetable stock
30g Coriander leaf, chopped, for serving
4 tbsp flaked almonds, for serving

Method

1. In a pan on the hob, cook the onions and garlic in the oil with the ginger.
2. Add a bay leaf and the turmeric.
3. Continue to cook for a few more minutes.
4. Add curry powder and rice.
5. Add the bulgur wheat.
6. Pour in vegetable stock and continue to cook on a medium heat.
7. Add the chopped California Prunes and bring up to the boil.
8. Place the lid on the pan and transfer to the oven. Bake at 170°C/325°F/Gas Mark 3 for 30-40 minutes until fluffy and the water has been absorbed.

Add the Coriander and almonds to taste before serving.

Find more delicious California Prune-inspired recipes and nutritional information at www.californiaprunes.net