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    Agrant Vegetable & Cashew Biryani

    Uploaded by

    sathishrajs
    1. The document provides a recipe for a Fragrant Vegetable & Cashew Biryani. It lists the ingredients and instructions for making the biryani, which includes soaking basmati rice, cooking vegetables and potatoes in a curry sauce, layering the rice and sauce with nuts in a baking dish, and baking for 45 minutes to 1 hour. 2. A second recipe is provided for a Vegan Cashew Fried Rice. It uses mashed tofu seasoned with turmeric, onion powder and salt to replace eggs in fried rice. The recipe calls for stir-frying rice with soy sauce, sugar, green onions and cashews and mixing in the cooked tofu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Agrant Vegetable & Cashew Biryani

    Uploaded by

    sathishrajs
    60 views2 pages
    1. The document provides a recipe for a Fragrant Vegetable & Cashew Biryani. It lists the ingredients and instructions for making the biryani, which includes soaking basmati rice, cooking vegetables and potatoes in a curry sauce, layering the rice and sauce with nuts in a baking dish, and baking for 45 minutes to 1 hour. 2. A second recipe is provided for a Vegan Cashew Fried Rice. It uses mashed tofu seasoned with turmeric, onion powder and salt to replace eggs in fried rice. The recipe calls for stir-frying rice with soy sauce, sugar, green onions and cashews and mixing in the cooked tofu.

    Original Description:

    cASHEW NUTS INFORMATION

    Original Title

    Cashew Nuts

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    1. The document provides a recipe for a Fragrant Vegetable & Cashew Biryani. It lists the ingredients and instructions for making the biryani, which includes soaking basmati rice, cooking vegetables and potatoes in a curry sauce, layering the rice and sauce with nuts in a baking dish, and baking for 45 minutes to 1 hour. 2. A second recipe is provided for a Vegan Cashew Fried Rice. It uses mashed tofu seasoned with turmeric, onion powder and salt to replace eggs in fried rice. The recipe calls for stir-frying rice with soy sauce, sugar, green onions and cashews and mixing in the cooked tofu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    60 views2 pages

    Agrant Vegetable & Cashew Biryani

    Uploaded by

    sathishrajs
    1. The document provides a recipe for a Fragrant Vegetable & Cashew Biryani. It lists the ingredients and instructions for making the biryani, which includes soaking basmati rice, cooking vegetables and potatoes in a curry sauce, layering the rice and sauce with nuts in a baking dish, and baking for 45 minutes to 1 hour. 2. A second recipe is provided for a Vegan Cashew Fried Rice. It uses mashed tofu seasoned with turmeric, onion powder and salt to replace eggs in fried rice. The recipe calls for stir-frying rice with soy sauce, sugar, green onions and cashews and mixing in the cooked tofu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    1.

    Fragrant Vegetable & Cashew Biryani:

    Cooking timePrep: 40 mins Cook: 45 mins - 1 hr


    Skill level:Moderately easy
    Servings:Serves 8
    Additional info:
    * Vegetarian
    * Healthy
    Nutrition per serving:
    Kcalories 469- protein 14g- carbs 67g- fat18g- saturates 4g- fibre 4g- sugar 7g- salt 1.11g.
    Ingredients
    1. 500g basmati rice
    2. 2 large onions, halved and thinly sliced
    3. 4 tbsp sunflower oil
    4. thumb-size piece fresh root ginger, shredded
    5. 65g sachet korma curry paste (we used Sharwood's)
    6. 2 cinnamon sticks
    7. 6 green cardamom pods
    8. 3 star anise
    9. 250g diced potatoes
    10. 1 small cauliflower, cut into small florets
    11. 250g Greek yogurt
    12. 225g frozen peas
    13. 2 good pinches saffron
    14. tsp rosewater
    15. butter, for greasing
    16. 100g roasted, salted cashews nuts
    For the garnish 1. 2 onions, halved and very thinly sliced
    2. 3 tbsp sunflower oil
    3. good handful coriander
    Method
    1. Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold
    water and leave to soak for 30 mins.
    2. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the
    ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for
    1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for
    about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and
    peas with 1 tsp salt.
    3. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip
    into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out
    a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter
    over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil
    followed by the lid. Can be chilled overnight until ready to cook.
    4. Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until
    thoroughly heated through. To check its ready, try a spoonful from the centre of the rice. For
    the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in
    advance). When the biryani is hot and ready to serve, gently toss through the onions and
    coriander.

    2.Vegan Cashew Fried Rice Recipe:

    This vegetarian and vegan cashew fried rice recipe uses tofu instead of eggs for a traditional
    Chinese food fried rice dish - but completely vegan. The tofu has a very similar appearance and
    texture, so you won't miss the eggs at all, and the cashews add even more texture and protein.
    Who needs eggs? This egg-free
    and vegan fried rice recipe with cashews will taste just as good as the vegetable fried rice recipes
    you can order at Chinese restaurants!

    Ingredients:
    1. 1 container soft (silken) tofu, mashed
    2. 1/8 tsp turmeric
    3. 1 tsp onion powder
    4. 1/2 tsp salt
    5. 3 tbsp vegetable oil
    6. 5 cups pre-cooked leftover rice
    7. 1/2 cup chopped cashews
    8. 3 tbsp soy sauce
    9. 1 tsp sugar (optional)
    10. 6 green onions, chopped
    Preparation:
    Mix the tofu, turmeric, onion powder and salt in a bowl and set aside.
    In a medium skilled over medium heat, heat one tablespoon of the oil. Add the tofu mixture and
    cook, stirring constantly for 10 minutes. Remove the tofu from the heat and set aside.
    Combine the soy sauce, sugar and green onions in a small bowl. Stir to dissolve the sugar and set
    aside.
    Place a dry wok or large skillet over medium-high heat. When the wok begins to smoke, add the
    remaining oil, then the onions and rice.
    Stir-fry for 3 minutes. Pour in the soy sauce mixture and stir-fry until rice is heated through,
    about 5 minutes.
    Stir in the cashews and the tofu and serve hot.

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