Related Searches: Lamb Biryani, Biryani Rice
... pods, 0.75 cup Greek-style yoghurt, 0.25 cup biryani spice mix, 1.5 cup basmati rice rinsed, 2 tbs slivered almonds toasted, 2 tbs sultanas, 2 tbs vegetable oil, 600 g chicken thigh fillets cut into 3cm pieces. Method ...
... cup sultanas, 0.33 cup unsalted cashews chopped, 1 tbs vegetable oil, 3 cloves garlic crushed. Method: Combine lamb, garlic ... for 5 minutes. Season to taste. Serve biryani topped with cashews, chilli, coriander and yoghurt. ...
Enjoy this fragrant, Indian-inspired vegan biryani salad with crunchy cashews and fresh cucumber. Whip this up ... g ginger peeled, grated, 1.5 cup basmati rice, 2 cup vegetable stock, 1 lime 0.5 juiced, 0.5 cut into wedges, ...
... stock, 1 cup flaked almonds, 1 cup sultanas, 1 tbs vegetable oil, 8 chicken drumsticks, 1 pinch pink salt ground. ... rice biryani with drumsticks and cucumber raita. Categories: High fibre; Low sugar; Biryani; Seafood ...
... 5 tsp chilli powder, 2 saffron threads, 1.8 cup vegetable stock hot, 450 g basmati rice, 50 g flaked almonds ... them burn). Stir the almonds and raisins through the biryani, taste, and season well with salt and black pepper ...
... . Remove from heat. Add peas and stand, covered, for 5 minutes or until peas are tender. Serve biryani topped with yoghurt, coriander and almonds. Categories: Low sugar; Seafood free; Soy free; Indian; Egg free; High ...
... easy take on the classic Indian rice dish. Lamb mince, brown rice, yoghurt and spices combine to create a biryani you'll love. Ingredients: 1 tbs extra virgin olive oil, 1 brown onion finely chopped, 3 tbs rogan josh ...
... and heat through. Pile on to serving plates and serve scattered with the crisp onion and toasted almonds. Serve with a cucumber raita (see below), if you like. Categories: Lunch; Dinner; Biryani; Indian. Complexity: 3.
... , 0.5 tsp garam masala, 0.5 tsp ground cinnamon, 1.25 tsp ground turmeric, 0.5 cup Woolworths vegetable stock, 2 tomatoes chopped, 0.66 cup coconut milk, 400 g canned chickpeas rinsed, drained, 450 g microwave jasmine ...
... Greek yoghurt, 3 cup basmati rice steamed, 2 cloves garlic, 0.5 cup cashew nuts dry roasted, 4 tbs vegetable oil. Method: To make the korma curry paste, process onion, garlic, coconut, cashew nuts, chillies, spices, 1/3 ...
... ml coconut milk, 300 g Macro almost firm classic tofu, 230 g yellow curry paste, 2 tbs sultanas, 1 tbs vegetable oil, 2 cup medium grain white rice to serve. Method: Preheat oven to 210°C. Line a large baking tray with ...
... for 12-14 minutes. Meanwhile, roughly chop the baby bok choy and choy sum. Heat vegetable oil in a wok and add the frozen vegetables. Stir-fry for 4 minutes until heated through. Add the oyster sauce, garlic, ginger and ...
... ground coriander, 2 tsp ground cumin, 1 tsp ground turmeric, 2 tbs lemon juice, 1 cup vegetable stock, 4 piece naan bread warmed, 2 tbs vegetable oil, 400 ml light coconut milk. Method: Heat 1 tbs of the oil in a large ...
... milk, 200 g Greek-style yoghurt, 60 g baby leaf spinach, 450 g rice cooked, 1 carrot diced, 1 tbs vegetable oil, 0.25 cauliflower cut into florets, 500 g diced lamb. Method: Heat oil in a large frying pan over medium ...
... side for medium rare or until cooked to your liking. Stir parsley into pilaf and serve with chops. Note: Vegetable pilaf is an ideal side dish for lamb and can be served warm or cold. Categories: Lamb; Middle eastern ...
... and cook for 4-5 minutes each side or until golden and cooked through. Slice chicken and serve with vegetable pilaf, and topped with coriander. Categories: Chicken dishes; Indian; Chicken; Mains; Rice. Complexity: 3.
... 1 large onion peeled and chopped, 200 g asparagus trimmed and chopped into tips and stalks, 0.8 cup white wine, 1 L vegetable stock made with 1 stock cube, hot, 150 g peas, 270 g arborio rice, 250 g artichokes from a jar ...
These lighter vegetable packed sushi rolls are easier than they look to make and you can fill them with your favourite raw veggies. Ingredients: 400 g quinoa, 2 tbs rice wine vinegar, 6 sheets nori, 2 large avocadoes, 1 ...
... mixture to one side. Heat rice according to packet instructions, then add to bowl with tuna. Heat vegetables according to packet instructions, then add to bowl. Sprinkle bowl with coriander. Serve with mayonnaise and ...
... towards the end. Now brush some paste on the end to act like a glue to stick the wrap together. Place some vegetable oil in a pan to fry your spring rolls. Use the amount you wish. Once oil is hot place the spring rolls ...
... 2 brown onions finely chopped, 1 tsp ground coriander, 2 tsp ground cumin, 2 tbs lemon juice, 0.25 cup vegetable oil, 2 cup basmati rice steamed. Method: To make the dhal, heat 1 tbs oil in a medium saucepan over medium ...
... roughly cut, 0.5 cup tomato paste, 0.25 cup macro almond spread, 2 tsp rice bran oil, 1 L vegetable stock, 2 carrots peeled and roughly cut. Method: Assemble all your ingredients. For the best results ensure your rice is ...
... 250 g microwave white rice, 2 tsp white sesame seeds toasted, 200 g beef rump steak cut into thin strips, 2 tsp vegetable oil. Method: Heat a frying pan over high heat. Add 1 tsp oil and swirl to coat. Add half the steak ...
... mixture evenly between each. Cover with another slice of turkey. Preheat oven to 200°C. Line a baking tray with baking paper. Peel vegetables and cut into 5mm thick slices. Using a star shaped cutter, cut shapes from the ...
... sweetcorn, bean sprouts and bok choy all tossed in an aromatic Szechuan inspired sauce. Ingredients: 4 tbs vegetable oil, 6 spring onions finely sliced, 2 red chillies thinly sliced, 1 piece fresh ginger finely chopped ...
... 1 zucchini diced, 1 lemon grated rind and juice, 2 cloves garlic crushed, 300 g long-grain rice, 2.4 cup vegetable stock hot, 150 g green beans chopped, 150 g fresh or frozen peas, 4 tbs mixed herbs chopped, 50 g flaked ...
... from the packet and stir through, cooking for a further 2 minutes. Add the pork and cashews to the rice and vegetables and stir-fry for about 4 minutes or until the pork is fully cooked through. Test a piece to check as ...
Sticky fingers are inevitable with this veggie-packed dinner. Pork spare ribs match with a gingery rice, packed with peas, corn, capsicum, edamame and coriander. Ingredients: 12 pork rashers, 0.25 cup kecap manis, 0.25 ...
... 1/4 cup juice, 2 tbs soy, garlic and honey in a dish. Add chicken and turn to coat. Heat 2 tsp vegetable oil in a large non-stick frying pan over high heat. Cook sausage, stirring, for 2 minutes or until golden and crisp ...
... tossing frequently for 6 minutes, until lightly golden and softened. Remove to a bowl and repeat with remaining vegetable oil and eggplant. Reheat wok over medium heat. Add capsicum and cook for 2 minutes. Stir in ginger ...
... don't have a pie maker. Preheat oven to 190 degrees and cook for 25-30 minutes ( depending on your oven) or until tops are nice and brown. Categories: Lunch; Australian; Ham; Pie maker; Vegie balls; Rice. Complexity: 3.
Ingredients: 1 large red capsicum cut into 2cm pieces, 1 red onion cut into wedges, 12 cherry tomatoes, 12 button mushrooms, 1 medium eggplant cut into 2cm cubes, 2 small zucchini cut into 2cm thick slices, 5 ml virgin ...
Ingredients: 3 sheet frozen butter puff pastry partially thawed, 300 g cabbage finely shredded, 250 g cherry tomatoes halved, 500 g small cup mushrooms sliced, 0.5 cup parmesan finely grated, 80 g baby spinach roughly ...
... water into a wok and bring to a simmer over medium-high heat. Using chopsticks, add pieces of meat and vegetables to stock. Cook for 2 minutes, then using a small ladle transfer to serving bowl. Garnish with spring onion ...
... rich and delicious risotto uses farro for its chewy texture and slightly sweet flavour. The addition of roasted vegetables makes this a warm and satisfying meal. Ingredients: 3 tbs light olive oil, 1 small onion finely ...
... stirring, for 2 minutes. Add rice and cook, stirring, for a further 2 minutes or until heated and vegetables are tender. Add onion. Remove from heat. Meanwhile, cook dumplings, in batches, in a large saucepan of boiling ...
... finely grated, 4 cloves garlic crushed, 450 g frozen broccoli florets, 0.5 bunch spring onion thinly sliced, 2 tbs vegetable oil. Method: Combine soy, sugar, cornflour and 1/3 cup water in a small jug. Heat oil in a wok ...
... 2 cloves garlic, 2 cm piece ginger finely grated, 4 salmon fillets skin on, 450 g long grain white rice, 2 tbs vegetable oil, 300 g green beans chopped, 4 spring onions thinly sliced, 1 tbs mirin, 2 tsp sesame oil, 2 tbs ...
... any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside. Pour the vegetable oil into a deep heavy based saucepan placed over a high heat. Test the temperature by dropping a few ...
... , top with their lid and bake on a lined baking tray for 20 minutes or until capsicum is cooked through but not collapsing. Serve. Categories: Australian; Stuffed vegetable; Entrees; Christmas; Rice. Complexity: 3.
... to packet instructions. Scatter basil over zucchini boats and serve with rice. Categories: Zucchini; Stuffed vegetable; Low sugar; Summer; High protein; Tomato; High fibre; Italian; Autumn; Quick and easy dinner; Dinner ...
... rice into hot capsicum. Layer strips of egg to form spooky brains. Categories: Low sugar; Stuffed vegetable; Healthier easier; Seafood free; Low salt; Fresh food kids; Pescatarian; High protein; Dairy free; High fibre ...
... . Loosely wrap onion in foil and add to pan. Place pan in oven and bake for 15 minutes or until vegetables are just tender. Transfer zucchini to a chopping board and use a teaspoon to scrape out zucchini flesh, leaving a ...
... halves. Top with feta and bake for 15 minutes. Categories: High fibre; Lunch; Dinner; Low sugar; Stuffed vegetable; Middle eastern; Eggplant; Low salt; Low fat; Low saturated fat; High protein; Rice. Complexity: 2.
... for 20 minutes. Cooked rice as per package instructions and serve with chopped parsley. Categories: Lunch; Stuffed vegetable; Low sugar; Low salt; Turkish; High protein; Tomato; High fibre; Dinner; Eggplant; Low fat; Low ...
... fry recipe fuses authentic Chinese flavours with crunchy veggies. The perfect side dish to your asian meal or simply serve as a vegetarian main with rice. Ingredients: 2 tbs vegetable oil, 100 g fresh root ginger peeled ...
... 0.5 lime juiced, 250 g microwave brown rice, 375 g stir-fry rainbow vegetables, 0.25 cup sesame seeds, 500 g simply stir-fry bulgogi beef, 1 tbs vegetable oil. Method: Heat a large wok and batch cook the Bulgogi beef as ...
... cubes, 1 brown onion finely chopped, 200 g mushrooms thickly sliced, 2 tbs extra virgin olive oil, 4 cup vegetable stock, 20 g parmesan cheese finely grated, 0.5 cup parmesan shaved, 1 pinch pepper, 2 cup arborio rice ...
... shredded coconut, roasted almonds, basmati rice, 500 g korma simmer sauce, 1 tbs vegetable oil. Method: In a large pan heat up the vegetable oil. Add the diced chicken thigh fillets and fry until sealed and browned. Pour ...
... oil, 1 kg chicken thigh fillets, 1 handful mint leaves, 4 cloves garlic crushed. Method: Heat vegetable oil in a deep frying pan or saucepan over medium heat. Add onion, garlic, ginger and spices. Cook for 5 minutes ...
... , 450 g pork scotch fillet steak cut into 2.5cm pieces, 3 free range eggs, 1 tbs caster sugar, 1 cup vegetable oil for shallow frying. Method: Combine stock, tomato sauce, sugar, vinegar and 1 1/2 tbs soy sauce in a jug ...
... ginger, sugar and fish sauce in a small food processor and process to a rough paste. Place lemongrass paste and vegetable oil in a large bowl and combine. Peel the prawns leaving the tails on. Add prawns and toss to coat ...
... or until golden and cooked through. Transfer chicken to a bowl and keep warm. Heat remaining oil in the wok. Add vegetable mix and cook for 1 minute. Return chicken to wok, pour over sauce and toss to combine. Cook for 1 ...
... rice wine, 0.25 cup hoisin sauce, 2 tbs honey, 1 tbs soy sauce, 1 kg pork scotch fillet, 1 tbs vegetable oil, 0.25 cup walnuts chopped, 3 cloves garlic crushed. Method: Line a roasting pan with baking paper. Tie pork ...
... thinly sliced, 0.33 cup honey and soy marinade, 2 cup jasmine rice steamed, 2 eggs whisked, 1 L vegetable oil, 500 g chicken thigh fillets cut into 3cm pieces. Method: Combine cornflour and seasoning in a bowl. Lightly ...
... bok choy and toss until well combined. Add 2 tbs water. Cover and cook for 2 minutes or until vegetables are tender. Add sesame oil and toss until combined. Spoon rice onto serving plates. Transfer cooked fish and sauce ...
... oven to 180°C. Cook chopped onion and crushed garlic cloves in oil until soft. Stir in arborio rice and vegetable stock and bring to boil. Cover. Cook in oven for 20 minutes. Stir in grated parmesan, lemon rind, lemon ...
... to packet instructions and toss through one third of white wine vinaigrette. Drain beef, reserving the marinade. Heat vegetable oil in a large wok or non-stick frying pan over high heat, cook beef and capsicum for 5 ...
... . Bring to the boil, then cover and reduce heat to low. Simmer for 20 minutes or until lentils and vegetables are tender. Add beans and simmer for 5 minutes. Stir through coriander, reserving some for garnish. Serve with ...
... 450 g microwave long grain white rice, 500 g RSPCA-approved chicken stir-fry strips, 400 g Cook traditional vegetables stir fry mix, 90 g Five Tastes Chinese hoisin & garlic stir fry shots. Method: Heat rice according to ...
... rough paste. Transfer to a bowl, cover with plastic wrap and refrigerate. Meanwhile, to make the curry sauce, heat vegetable oil in a wok or saucepan over medium heat. Add shallot, ginger and curry powder and cook for 3 ...
... onions sliced, 2 potatoes roughly chopped, 1 can coconut milk, 2 tbs fresh coriander, white rice. Method: Heat vegetable oil in frying pan over MED-HIGH heat. Brown chicken and onion then add into slow cooker insert pot ...
... flour, 40 g butter, 1 leek chopped, 2 tbs flat-leaf parsley chopped, 1 lemon rind finely grated, 2 cup vegetable stock hot, 0.33 cup parmesan finely grated, 200 g green prawn meat chopped, 0.5 cup aioli, 1 cup arborio ...
... sushi rice, 1 tbs sesame seeds toasted, 100 g korean BBQ flavoured tofu thinly sliced, 6 eggs fried, 1 tbs vegetable oil. Method: Rinse rice in a sieve until water is clear. Place in a saucepan with 3 cups of water and ...
... , 2 tbs sriracha, 1 tsp sesame oil, 1 tbs soy sauce, 1.5 tbs sesame seeds toasted, 0.25 cup vegetable oil, 2 spring onions finely sliced, 1 large green chili finely sliced, 1 lime cut into small wedges. Method: Place ...
... 1 litre of boiling water for 20 minutes in a large bowl. Drain the liquid into a bowl and add a vegetable stock cube, stirring to combine. Reserve the porcini. In a large, deep frying pan, drizzle oil and cook the leeks ...
... celery and broccolini to wok. Stir-fry for 2 mins. Add 2 tbs of water. Cover for 1-2 minutes until vegetables are tender. Return beef to wok with silverbeet and black bean sauce. Toss until well combined. Stir-fry for 1 ...
... veggies and takes no time at all to make. Ingredients: 2 tbs olive oil, 1 large onion peeled and diced, 3 cloves garlic peeled and minced, 0.5 tsp turmeric, 2 tsp smoked paprika, 300 g bomba paella rice, 2 L vegetable ...