Bubble and squeak biryani recipe
Wondering what to do with all those festive leftovers in your fridge? Our bubble and squeak biryani can be made with whatever leftover veg you have at the ready.
See method- Serves 6
- 20 mins to prepare and 20 mins to cook
- 329 calories / serving
Ingredients
- 1 red onion, peeled and finely sliced into rounds
- 1 tsp white wine vinegar
- 1 tsp sugar
- 1 onion, peeled and sliced
- 2 garlic cloves, crushed
- 1 inch stick ginger, peeled and crushed
- 2 tsp garam masala
- 1 tsp turmeric
- 400g basmati rice
- 900ml hot chicken or vegetable stock
- 700g leftover veg: Brussel sprouts, cabbage, chopped potatoes, roast carrots, parsnips
- bunch 15g coriander, chopped
- poppadoms, to serve
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 329.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 1.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 66.2gProtein 8.7gFibre 5.9g
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- Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.
- Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.
- Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.
- Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadoms.
- See more Christmas leftovers recipes
