What’s buried within this biryani from us and @JamieOliver? A treasure trove packed with delicious veggies, tender paneer and big aromatic spices. It's healthy, affordable and the whole family’s going to love it. #TescoAndJamie Ingredients 450g basmati rice 3 onions 6 cloves of garlic 5cm piece of ginger olive oil 1 tbsp curry powder 600g ripe tomatoes, on the vine 1 fresh green chilli 1 tbsp tomato purée 1 large head of cauliflower (about 1kg) 200g paneer cheese 250g frozen spinach 1 bunch of fresh coriander (30g) 100g Greek yogurt ground turmeric, for dusting 1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the rice in a large pan of boiling salted water according to the packet instructions, then drain and leave to cool.  2. Peel and slice the onions, garlic and ginger. Place a large shallow ovenproof pan over a medium heat with 1 tbsp of oil, add the sliced ingredients and curry powder, then cook for 15 mins, stirring regularly.  3. Chop the tomatoes and chilli, then add to the pan. Stir in the the tomato purée and cook for 5 mins, until softened, breaking up the tomatoes as you go.  4. Break the cauliflower into bite-size florets. Dice the paneer and add to the pan, along with the cauliflower and leaves, the spinach and 100ml of water. Give everything a good stir, bring to the boil, then cover and simmer for 15 mins, stirring occasionally.  5. Meanwhile, finely chop your coriander (stalks and all). 6. Remove the pan from the heat, stir through the yogurt and season. Scoop out half the curry from the pan and set aside. Sprinkle over half the coriander, then spoon over half the cooled rice, followed by a dusting of turmeric. Return the removed curry to the pan and repeat the layers – coriander, rice and turmeric.  7. Drizzle with a little oil and bake at the bottom of the oven for 25 mins, or until golden and crisp. Bring to the table and dive in. Delicious served with crunchy poppadoms and mango chutney.

tescofoodさん(@tescofood)が投稿した動画 -

Tesco Food Officialのインスタグラム(tescofood) - 2月27日 23時12分


What’s buried within this biryani from us and @ジェイミー・オリヴァー? A treasure trove packed with delicious veggies, tender paneer and big aromatic spices. It's healthy, affordable and the whole family’s going to love it.

#TescoAndJamie

Ingredients
450g basmati rice
3 onions
6 cloves of garlic
5cm piece of ginger
olive oil
1 tbsp curry powder
600g ripe tomatoes, on the vine
1 fresh green chilli
1 tbsp tomato purée
1 large head of cauliflower (about 1kg)
200g paneer cheese
250g frozen spinach
1 bunch of fresh coriander (30g)
100g Greek yogurt
ground turmeric, for dusting

1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the rice in a large pan of boiling salted water according to the packet instructions, then drain and leave to cool. 
2. Peel and slice the onions, garlic and ginger. Place a large shallow ovenproof pan over a medium heat with 1 tbsp of oil, add the sliced ingredients and curry powder, then cook for 15 mins, stirring regularly. 
3. Chop the tomatoes and chilli, then add to the pan. Stir in the the tomato purée and cook for 5 mins, until softened, breaking up the tomatoes as you go. 
4. Break the cauliflower into bite-size florets. Dice the paneer and add to the pan, along with the cauliflower and leaves, the spinach and 100ml of water. Give everything a good stir, bring to the boil, then cover and simmer for 15 mins, stirring occasionally. 
5. Meanwhile, finely chop your coriander (stalks and all). 6. Remove the pan from the heat, stir through the yogurt and season. Scoop out half the curry from the pan and set aside. Sprinkle over half the coriander, then spoon over half the cooled rice, followed by a dusting of turmeric. Return the removed curry to the pan and repeat the layers – coriander, rice and turmeric. 
7. Drizzle with a little oil and bake at the bottom of the oven for 25 mins, or until golden and crisp. Bring to the table and dive in. Delicious served with crunchy poppadoms and mango chutney.


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