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Biryani with Plant Based Tomato & Halloumi Kofta

  • kitchen-jungle
  • Jun 15, 2020
  • 2 min read


After a quarantine covered up trip to Asda, my mum and I came across these Plant Based 'Tomato & Halloumi Alternative Balls'. She looked at me with her mask covered face, blinked a couple times, and said 'Kofta for dinner?'. It was hard to see my face as I was also wearing a mask but I was smiling with excitement...









As soon as we got home (after we wiped down all the groceries of course!), we started caramelising finely chopped onions, celery, leeks, fresh green chilli's in a large pan with some olive oil. Once they were browned slightly, we then added sliced cherry tomatoes for that additional sweetness.

These were the spices we used:

  • 1 tablespoon of Turmeric Powder

  • 1 tablespoon of Coriander Powder

  • 1 tablespoon of Cumin Powder

I recently discovered that the secret to a good masala is cooking it down until you start to see oil bubbling to the top. Whilst this was happening, I placed the 12 Plant Based koftas on a greased tray and popped them in the oven so that they would not disintegrate in the masala.





For the Biryani, it was a combination of caramelised white onions, coriander powder,


chilli powder, fresh black cardamom pods, fresh green chillies, Cumin Powder and chopped green beans for a pop of colour. Once the rice was cooked, add it to the caramelised onion mixture and cover on a low heat to fragrantly steam.


Combine the koftas in the masala and cook on a low heat for 15 minutes. Once the Biryani is cooked, serve and enjoy.


For the full list of ingredients:


For the Masala/Kofta:

For the Biryani:

  • 500g of Basmati Rice - Par-boiled in a separate pan

  • Green Beans chopped up

  • 2 White Onions

  • A few tablespoons of Olive Oil

  • 1 tablespoon of Coriander powder

  • 1 tablespoon of Chilli Powder

  • 2-3 Black Cardamom Pods

  • 2-3 Fresh Green chillies

  • 1 Tablespoon of Cumin Powder

  • 4-5 Whole Black Peppercorns

  • 4-5 Whole Cloves





 
 
 

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