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 recipes on the California Prunes website and see the other food you need for healthy bones now.