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Aromatic Sweet Potato Biryani

Aromatic Sweet Potato Biryani

3.5(312)
Recipe Development Team
Recipe Development TeamUpdated on October 20, 2023
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Calories
: 
563 kcal
Protein
: 
16g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Nuts
  • Milk
  • May contain traces of allergens
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

175

Basmati Rice

1

Onion

1

Garlic Clove

2

Vine Tomatoes

1

Green Beans

1

Poudre de Colombo

(Contains: Mustard)

1

Small Sweet Potato

½

Coriander

½

Mint

25

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

½

Lime

½

Feta Cheese

(Contains: Milk)

Not included in your delivery

350

Water for the Rice

115

Water

/ per serving
Energy (kcal)563 kcal
Energy (kJ)2356 kJ
Fat16 g
of which saturates5 g
Carbohydrate91 g
of which sugars20 g
Protein16 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pot
•Knife
•Pan

Instructions

PDF
1

Boil the water (amount specified in the ingredient list) in a pot with a pinch of salt. Once boiling, pour in the rice, turn the heat to its lowest setting and put a lid on. Leave your rice on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until the whole 20 mins are up or the rice won’t cook.

Prep veggies.
2

Peel and cut the onion in half through the root then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Chop the tomato into 2cm cubes. Cut the very tops and bottoms off the green beans, and chop into three pieces.

Cook onions.
3

Heat a splash of olive oil in a large frying pan on medium-low heat. Add your onions with a pinch of salt and cook gently for 8 mins. In the last 2 mins add the poudre de colombo and your garlic.

Boil sweet potato.
4

Meanwhile, boil another pot of water with a pinch of salt. Peel and chop the sweet potato into roughly 1cm cubes. Boil your sweet potato for 10 mins and then drain.

Cook veggies.
5

Add your sweet potato, tomato and green beans to your onion mixture. Add the water (amount specified in the ingredient list), place a lid on the pan and cook on low heat for 6 mins. Tip: If you don’t have a lid, you can always place a baking tray on top of the pan. Meanwhile, roughly chop the coriander and mint.

6

Pour your rice and three-quarters of the almonds into the pan and mix everything together. Squeeze over a dash of lime juice. Take off the heat, crumble in the feta and stir through your herbs.

7

Top with your remaining almonds and tuck in!

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