Butternut
Biryani
No Count
Servings | 4
Estimated POINTS® value per serving | 4 ON FULL CHOICE
Servings | 4
Estimated POINTS® value per serving | 4 ON FULL CHOICE
1 Butternut
squash
2 med-size onions
8 small tomatoes
6 cloves of garlic, peeled.
A thumb-sized piece of ginger, cut into thin strips
10 olives
1 Oxo “Indian Spice” stock cube dissolved in a pint of water
1 400g can of chopped tomatoes
1 Bay leaf
200g plain rice (uncooked)
1-Cal cooking spray
1 tbsp curry powder of your choice
2 med-size onions
8 small tomatoes
6 cloves of garlic, peeled.
A thumb-sized piece of ginger, cut into thin strips
10 olives
1 Oxo “Indian Spice” stock cube dissolved in a pint of water
1 400g can of chopped tomatoes
1 Bay leaf
200g plain rice (uncooked)
1-Cal cooking spray
1 tbsp curry powder of your choice
1. Pre-heat
the oven to Gas Mk 6
2. Peel and core BNS, cut into approx 2 inch cubes
3. Peel onions and cut roughly into eighths
4. Cut tomatoes into quarters (eighths if they are bigger)
5. Throw BNS, onions, tomatoes, plus the garlic cloves, ginger and olives into a roasting tin.
6. Spritz the veggies with four sprays of 1-cal spray and sprinkle on the curry powder - mix with your hands so that veggies are coated in spray and powder.
7. Oven-roast the veggies for 45 mins.
8. After 25 mins, combine the tinned tomatoes with the pint of stock in a large saucepan or stock pot and bring to a low simmer.
9. Add the bay leaf.
10. Add the rice to the mixture and simmer (don't boil!) so that the rice cooks in the sauce.
11. Remove the roasted veggies from the oven and stir them into the sauce.
12. Simmer for another 10 mins.
13. Eat :-)
2. Peel and core BNS, cut into approx 2 inch cubes
3. Peel onions and cut roughly into eighths
4. Cut tomatoes into quarters (eighths if they are bigger)
5. Throw BNS, onions, tomatoes, plus the garlic cloves, ginger and olives into a roasting tin.
6. Spritz the veggies with four sprays of 1-cal spray and sprinkle on the curry powder - mix with your hands so that veggies are coated in spray and powder.
7. Oven-roast the veggies for 45 mins.
8. After 25 mins, combine the tinned tomatoes with the pint of stock in a large saucepan or stock pot and bring to a low simmer.
9. Add the bay leaf.
10. Add the rice to the mixture and simmer (don't boil!) so that the rice cooks in the sauce.
11. Remove the roasted veggies from the oven and stir them into the sauce.
12. Simmer for another 10 mins.
13. Eat :-)
|
Special
Notes
|
1. To be
honest, you can use any veggies you like which will roast (roasting them in the
curry powder brings out the flavour).
2. The rice is an optional "bulker". There's so few points in this otherwise, why not?
3. If you want a "thicker" sauce, use half a pint of water for the stock - but beware, the rice will soak a lot of it up, so you need to keep an eye on it - and keep stirring!
2. The rice is an optional "bulker". There's so few points in this otherwise, why not?
3. If you want a "thicker" sauce, use half a pint of water for the stock - but beware, the rice will soak a lot of it up, so you need to keep an eye on it - and keep stirring!
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