+ Mushroom Biryani with Cucumber Raita +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 10 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              Flat white mushrooms (150g)
+            

+            
+              Mango chutney (20g) †
+            

+            
+              Cooked white long grain rice (280g)
+            

+            Curry powder (1tbsp)

+            
+              Vegetable stock mix (11g)
+            

+            
+              Natural yoghurt (80g) †
+            

+            
+              Roasted garlic paste (15g)
+            

+            
+              Crispy onions (15g) †
+            

+            Tomato paste (16g)

+            Cucumber (0.5pcs)

+            
+              Chestnut mushrooms (160g)
+            

+            Sultanas (30g)

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Before you begin...

+            Get all your ingredients and equipment ready

+            
+              Skim through these steps, then wash your fruit and veg
+            

+            
+              Squeeze your pouch[es] of cooked white long grain rice to separate
+              the grains
+            

+            
+              Tear the top corner of the pouch[es] (just a little!) and
+              microwave for 2 min or until piping hot
+            

+            
+              Tip: If you're cooking two or more pouches, pop them in
+              together but increase the microwave cook time accordingly
+            

+            
+              3. Heat a large, wide-based pan (preferably non-stick) with a
+              drizzle of vegetable oil over a medium-high heat
+            

+            Meanwhile, boil half a kettle

+            
+              Once hot, tear your flat white mushrooms into large pieces, add
+              them to the pan and cook for 2 min
+            

+            
+              4. While the flat white mushrooms are cooking, combine your
+              vegetable stock mix, tomato paste, mango chutney and sultanas with
+              200ml [260ml] [350ml] boiled water – this is your tomato stock
+            

+            
+              5. Crumble your chestnut mushrooms into the pan and add your curry
+              powder and roasted garlic paste
+            

+            Cook for 1 min or until fragrant

+            
+              6. Add the cooked rice to the pan with the tomato stock and
+              increase the heat to high
+            

+            
+              Give everything a good mix up and cook for 2 min or until the
+              mushrooms have softened – this is your mushroom biryani
+            

+            
+              7. Meanwhile, grate your cucumber and squeeze any excess water out
+              of the grated cucumber
+            

+            
+              Combine the grated cucumber with your natural yoghurt and a pinch
+              of salt and pepper in a bowl – this is your cucumber raita
+            

+            
+              Serve the mushroom biryani with a dollop of the cucumber raita,
+              garnish with your crispy onions and dig in
+            

+            Enjoy!

+          

+ + + +

Notes

+ Note: Equipment and pan sizes vary. Make sure you cook food + thoroughly (even if it takes you a little longer than 10 min) +

+ + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 448 kJ 2143 kJ 106 + kcal 508 kcal
Fat 2.4 g 11.3 g
of which saturates 0.6 g + 3.0 g
Carbohydrate 18.5 g 88.3 g
of which sugars 5.3 g + 25.1 g
Fibre 1.2 g 5.8 g
Protein 2.6 g 12.4 g
Salt + 0.51 g 2.41 g +

+ +