Name: Quick Vegan Biryani
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 2 tsp garam masala; 1 tsp cumin; 1 tsp chilli powder; 1 null onion; 400 g king oyster mushrooms; 2 inch ginger; 2 null garlic cloves; 0.5 tsp turmeric; 250 g puy lentils (microwaveable bag); 100 g garden peas; 500 g brown basmati rice (2 microwaveable bags); 5 g fresh coriander; 0.25 tsp salt; 1 head iceberg lettuce; 2 null tomatoes (medium); 1 null lemon (for wedges); 1 cup plant based yogurt (for raita, prepared separately); 1 jar mango chutney

Instructions

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1

Peel and dice the onion (1). Cut the caps of the king oyster mushrooms (400 g) and rip the stems into rough strips. Peel and grate the ginger (2 inches) and cloves (2 garlic). Cook the brown basmati rice (500 g) according to packet instructions.
2

Pick the fresh coriander (5 g) leaves. Trim, core and shred the iceberg lettuce (1 head). Slice the tomatoes (2). Quarter the lemon (1).
3

Warm the coconut oil (1 tbsp) in a large pan over a medium heat, add the onion (1), a salt (0.25 tsp) and stir for 2-3 minutes. Add the king oyster mushrooms (400 g) and stir for 4-5 minutes. Add the ginger (2 inches) and cloves (2 garlic) and stir for 2-3 minutes. Add the garam masala (2 tsp), cumin (1 tsp), turmeric (0.5 tsp), chilli powder (1 tsp) and stir for 2 minutes. Add the puy lentils (250 g) and stir for 1 minute. Add the garden peas (100 g) and stir for another minute. Add the brown basmati rice (500 g) and fold for 2 minutes to combine and coat. Add the fresh coriander (5 g) and fold into the rice.
4

Grab 4 bowls and spoon in the rice. Arrange the iceberg lettuce (1 head) and tomatoes (2) in the bowls. Add a lemon (1) wedge on the side. Drizzle over the plant based yogurt (1 cup) (for raita) and mango chutney (1 jar) and serve immediately.