This satisfying biryani is both spicy and delightful! Serve with a dollop of natural yoghurt for a dreamy meal to tuck into.
1 Naga BANG Scratch Spice Kit
500g-750g of minced soya
1 medium sized onion
4 cloves of garlic
2 inches of fresh ginger
Tinned plum tomatoes
- 150g frozen peas
- Full fat natural yoghurt
- Optional: coriander for garnishing
Serving suggestion: Traditional Basmati Rice
NOW FOLLOW OUR SIMPLE 3 STEP PROCESS
STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add half the can of plum tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add the soya mince and raise the heat for about 3 minutes. Keep stirring until it is sealed. Add up to 200ml of hot water, lower heat and simmer until cooked. Add the peas in the last 15 minutes of cooking.
Cook some basmati rice (to serve 4) and mix into the cooked soya and peas curry. Serve with a herby tomato salad. ENJOY!