My first bash at cooking with Huel Hot & Savoury Korma. Tried my hand at a biryani using garlic, onions, peas, green beans, cashews, pistachios and some meat substitute. I used a low GI rice blend of red and basmati rice with hulled millet and buckwheat. The Omni Meat mince I used made it very heavy so, in hindsight, I should have cooked it separately and folded it when cooked or used ‘meat’ strips or assorted veg instead.
- 1 medium red onion finely chopped
- 1 tsp minced garlic
- 1 tbsp biryani/curry paste
- 1 scoop shelled pistachios
- 1 scoop cashews
- 1 scoop golden sultanas (optional)
- Meat substitute (or assorted veg)
- 3 scoops rice
- 2 scoops Hot & Savoury Korma (or Madras)
- Soak your rice 20-30 minutes before your start cooking
- Gently fry the onion and meat substitute in a little oil
- When browned, add the curry paste and nuts coating everything
- Add any chopped hard vegetables and stir in making sure everything is coated
- In a bowl/jug make up the Hot & Savoury with 400ml boiling water and leave to stand
- Drain the rice and fold into the pan mixture, continuing to fry for 5-10 minutes.
- Add the Hot & Savoury mixture plus remaining vegetables and sultanas.
- Add more boiling water to ensure everything is covered if need be - stir and bring to the boil.
- Put lid on and ensure any vent holes in the lid are blocked (I plugged them with a little kitchen roll) this will stop the rice burning on the bottom
- Cook (without removing lid) until almost all of the water has been absorbed (for me this was around 20 minutes)
- Turn off heat and leave to stand still covered for another ten minutes.
- Fluff the mixture up with a fork and serve in a bowl or even in a wraps to make an alternative burritos