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SUPER QUICK VEGAN CHICKEN BIRYANI
When we’ve had a long day in the office, arriving home long after we intended to, the name of the game is “speed”. We want something tasty and we want it NOW. We often whip up a one-pan bowl of fancy pants rice for dinner to minimise on washing up and this dish is one of our favourites. The flavours are perfectly punchy with properly satisfying textures. It’s a home run.
This is a brilliant choice for a quick vegan dinner that is packed full of flavour.
- 1 tbsp coconut oil
- 1 large onion
- 400g king oyster mushrooms
- 2 inches ginger
- 2 cloves ginger
- 2 tsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp chilli powder
- 1x250g bag microwavable puy lentils
- 100g garden peas
- 2x500g bags microwavable brown basmati rice
- 5g coriander
- 1 small iceberg Lettuce
- 2 large tomatoes
- 1 lemon
- Vegan Raita (recipe in BOSH!)
- Mango Chutney
- Large pan
Prepare the ingredients. Peel and dice the onion.Cut the caps of the mushrooms and rip the stems into rough strips. Peel and grate the ginger and garlic. Cook the rice according to packet instructions.
Pick the coriander leaves. Trim, core and shred the lettuce. Slice the tomatoes. Quarter the lemon.
Get ready to cook. Warm the oil in a large pan over a medium heat, add the onions, a pinch of salt and stir for 2-3 minutes. Add the mushroom and stir for 4-5 minutes. Add the ginger and garlic and stir for 2-3 minutes. Add the garam masala, cumin, turmeric, chilli powder and stir for 2 minutes. Add the lentils and stir for 1 minute. Add the peas and stir for another minute. Add the rice and fold for 2 minutes to combine and coat. Add the coriander and fold into the rice.
Time to serve. Grab 4 bowls and spoon in the rice. Arrange the lettuce and tomato in the bowls. Drizzle over the raita, mango chutney and serve immediately.