Vegetarian Chicken Biriyani With Quorn Pieces

Name: Vegetarian Chicken Biriyani With Quorn Pieces
Cook time: 17 min
Total time: 17 min
Yield: 4
Ingredients: 300g Quorn Pieces; 3 tbsp of Tikka paste; 250g basmati rice; 200g frozen mixed vegetables (peas, sweetcorn, peppers etc.); 1 red onion finely diced; A good handful of dried apricots, diced; 1 vegetable stock cube; 600ml boiling water plus 3 tbsp; 3 tbsp chopped coriander; Toasted flaked almonds to garnish

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A plate of Vegetarian Biriyani showcasing the Quorn Vegetarian Fillet Pieces

This flavorful Vegetarian Biriyani features succulent Quorn Vegetarian Chicken Pieces and is completely meat-free.

So moreish, you’ll be loading up on seconds before you’ve finished your plate. Cook enough for dinner and a lunchtime treat that only gets better the next day. This makes a great post-workout vegetarian meal.

It’s also ideal for a crowd-pleasing midweek family meat-free meal, as it can be whipped up in only 17 minutes.

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Serves 4

17 mins

Easy

407 cals
(Per serving)

Gluten free

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
3 tbsp of Tikka paste
250g basmati rice
200g frozen mixed vegetables (peas, sweetcorn, peppers etc.)
1 red onion finely diced
A good handful of dried apricots, diced
1 vegetable stock cube
600ml boiling water plus 3 tbsp
3 tbsp chopped coriander
Toasted flaked almonds to garnish

Method

Mix 2 tbsp of the tikka paste with 3 tbsp of water, coat the Quorn Pieces well and reserve.
In a large microwavable bowl add the rice, frozen mixed vegetables, red onions, diced apricots, 1 tbsp of tikka paste and the crumbled stock cube. Pour over 600ml of boiling water and mix well, cover with cling film leaving a gap at the side to vent the steam, cook on high/full power for 6 minutes.
Peel back film and stir in the Quorn Pieces and any remaining marinade. Recover and cook for 6 minutes. Leave this now for 5 minutes to allow the rice to absorb all the liquid, then fluff up with a fork and stir through 2 tbsp of the chopped coriander.
Garnish with the remaining coriander and flaked almonds. Serve with Naan bread.

Please note: Cooking times are based on an 800W microwave.