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Bubble and squeak biryani recipe

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Wondering what to do with all those festive leftovers in your fridge? Our bubble and squeak biryani can be made with whatever leftover veg you have at the ready. See method

Serves 6
20 mins to prepare and 20 mins to cook
329 calories / serving

Ingredients

1 red onion, peeled and finely sliced into rounds
1 tsp white wine vinegar
1 tsp sugar
1 onion, peeled and sliced
2 garlic cloves, crushed
1 inch stick ginger, peeled and crushed
2 tsp garam masala
1 tsp turmeric
400g basmati rice
900ml hot chicken or vegetable stock
700g leftover veg: Brussel sprouts, cabbage, chopped potatoes, roast carrots, parsnips
bunch 15g coriander, chopped
poppadoms, to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1395kj
329kcal 16%
Fat
2g 3%
Saturates
1g 4%
Sugars
8g 9%
Salt
1.4g 22%

of the reference intake
Carbohydrate 66.2g Protein 8.7g Fibre 5.9g

Method

1. Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.

2. Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.

3. Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.

4. Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadoms.

See more Christmas leftovers recipes