From the team of chef's at the University of Nottingham

Serves: 4

Cook time: 40 mins

Difficulty: easy

A special dish brought to you directly from last year's catered halls Eid menu, this biryani is delightfully tasty while still being a relatively healthy choice.

Ingredients

• 8ml Rapeseed Oil
• 200g Diced Onions (10mm)
• 4g Garlic Puree
• 80g Madras Curry Paste
• 240g Basmati Rice
• 400ml Water
• 8g Coriander, chopped
• 160g Baby Spinach
• 80g Sultanas
• 400g Ratatouille Mix (vegetables)
• 8g Vegetable Stock Powder

Method

1. Heat the oil: Heat the rapeseed oil in a large pan or wok over medium heat.
2. Cook the onions: Add the diced onions and brown them lightly.
3. Add garlic and curry paste: Stir in the garlic puree and madras curry paste, cooking for a few minutes until aromatic.
4. Add water and stock: Pour in the water and add the vegetable stock powder. Stir well and bring to a simmer.
5. Cook the rice: Add the basmati rice and simmer gently for 20-30 minutes, stirring occasionally, until the rice is fully cooked.
6. Add vegetables: In the last 2 minutes of cooking, stir in the baby spinach, sultanas, and ratatouille mix. Cook until heated through and the spinach has wilted. Ensure the core temperature reaches +75°C.
7. Garnish: Sprinkle with chopped coriander before serving.

This dish was inspired by the food served on campus. Sign up for your MealPass to make the most of catering on campus, even if you're not in catered halls.