Recipe Veggie meatball biryani
A quick way to get your biryani fix using shop-bought veggie meatballs as the main pop of protein. Learn how to cook biryani rice, a flavoursome yoghurt and spice sauce for the veggie meatballs, and then layer it all up for a vegan biryani that may not be traditional, but satisfies every craving for spicy rice.
Recipe tips
If you can’t get hold of Indian bay leaves, a regular bay leaf can be used instead.
For added fragrance, add half a teaspoon of rosewater to the saffron milk mixture.
This is a great batch-cooking meal and freezes well. Allow to cool completely and then pack into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature and then either microwave (covered) or return to a pan (covered) to heat through until piping hot.
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