I’m so loving this new product I recieved from Fry’s. It’s gluten free and the texture is amazballsđź‘Ś whether you a vegan, vegetarian or flexitarian I’ve got you covered with my top notch biryani recipe. This recipe is unique as I’ve included non conventional biryani vegetables like: mushrooms and mixed peppers to compliment the star of the show “The Fry’s No Chicken Pieces” this product is a real game changer. The recipe is as follows:

No Chicken Tikka Biryani

Preparation:   30 min Cooking time:  60 -90mins  Serves:   4-6      

Ingredients

Step 1

2 Cups (250ml+250ml) long grained parboiled  basmati rice cooked up to 80%. Rice should be firm and almost cooked.  Set aside. (You may boil the rice with ½ tsp turmeric powder.  

½ Cup brown lentils (masoor dhal) washed and boiled until soft but still firm – keep aside. 

Step 2

Enough oil for deep frying. 

3 medium onions thinly sliced, fry until golden brown & crispy for about 15 -18 minutes – remove and set aside to assemble after step 6.

Step 3 

Deep Fry in the same oil that you fried the onions. (add more oil if necessary) 

4 medium potatoes quartered

1 tsp turmeric powder

1 tsp salt

Mix turmeric, salt and potatoes together then deep fry and set aside. 

Step 4 

In a big pot – add a splash of oil. Toss in the Fry’s no chicken pieces.  Season with a bit of salt and ½ tsp garam masala and some vegan chicken spice mix.  Cook for a minute.  Remove and keep aside. 

Step 5   Powdered spice

2 tbsp (30ml) crushed garlic & ginger

1 tbsp (15ml) coriander powder

½  tbsp (7.5ml) cumin powder

1 tbsp (15ml) garam masala

2 tsp (10ml) turmeric powder

1-2 tbsp (15ml-30ml) mild kashmiri chilli powder

Step 6

1 Punnet Mushroom cleaned and sliced into halves 

½ small onion diced 

1 medium red and yellow pepper. De seeded and chopped into small square pieces.  

1  cup (250ml) carrots cubed

½ cup (125ml) frozen peas. 

1 can chopped plum tomatoes. 

1 tbsp (15ml) salt (adjust accordingly)

½  cup (125ml) water. Add a little more as needed. 

Let’s get cooking… This is how 🙂

In a large heavy based pot heat oil.  Toss in the whole spices and chopped onion – fry until the onions are soft and translucent.  Add the mushrooms and a bit of salt.  Cook until the mushrooms start to reduce in size.  

Then add the garlic and ginger. Stir and cook for 30 seconds.  Add the powdered spices. Stir and cook for a few seconds then throw in the peppers, carrots and peas.   Season with salt. Cook for 2-3 minutes.  Add tomatoes  and cook for 5 minutes.   

Then toss in the Fry’s No Chicken pieces (step 4)

Add 3-4 green chillies 

And a few sprigs of thyme. 

Give it a good mix to incorporate all the spices – cook for a few minutes.  

Then turn off the heat or turn the heat down to the lowest. 

Assemble the biryani 

Remove half of the cooked curry from the pot. 

Then spoon over some cooked rice, brown lentils/masoor and some fried onions on the first layer of the curry. 

Repeat: add the curry on the layer of rice, then fried potatoes, layer rice, brown lentils/masoor and fried onions.  Add a few sprigs of thyme and fresh coriander leaves.  

Place the pot back onto a heated stove top(if you have removed it). 

Turn up the heat to medium hot for 5 minutes. When you hear the food begin to sizzle, this is your cue to add a half a cup of boiling water.  Add a few drops of vegan orange food colour (optional) – cover and steam for 30 mins on very low heat. (alternatively place in an oven-proof dish – cover and bake for 20-30 minutes at 180C). 

When ready, serve with carrot salads, vegan raitha and pickles.  Raitha link: https://www.videhi.co.za/2018/09/18/dairy-free-raitha-vegan/

Carrot Salad

3 Medium carrots peeled and grated

1 small onion peeled and finely sliced

1-2 green chillies finely sliced

The juice of one medium lemon

Season with salt.  

Mix all the carrot salad ingredients together in a bowl