California Prune and Almond Mixed Grain Biriyani

Makes: 4Prep Time: 20 minutesCook Time: 40 minutes
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INGREDIENTS

  •  
  • 1 White onion, chopped
  • 2 garlic cloves, chopped
  • 1 thumb of ginger, chopped
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 Bay leaf
  • 1 tsp Turmeric powder
  • 2 tbsp Curry powder
  • 100g Basmati rice
  • 100g Bulgar wheat
  • 100g Chopped California prunes
  • 850ml vegetable stock
  • 30g Coriander leaf, chopped
  • 4 tbsp Flakes almonds
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DIRECTIONS

  1. Cook onions and garlic in the oil with the ginger.
  2. Add a bay leaf and the turmeric.
  3. Continue to cook for a few more minutes.
  4. Add the curry powder, rice and bulgar wheat.
  5. Pour in veg stock and continue to cook on a medium heat.
  6. Add the chopped California Prunes and bring up to boil.
  7. Place the lid on the pan and bake at 170c for 30-40 minutes until fluffy and the water has been absorbed.
  8. Add Coriander and almonds before serving.

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement.Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.