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Pantry Biryani

Pantry Biryani

Busy, tired, ill, out of grocery money? Some days pantry food is a requirement. What ever the reason, I have a number of recipes that I can make from pantry items. This is one of them. Just because it is not packed full of fresh veggies doesn’t mean it is not tasty. This is a great meal full of wonderful spices. I added some sliced beef left over from roast to this recipe. You can do the same of enjoy this meal meat free.

We have started to include pantry meals into our menu plan on a regular basis as a cost saving measure. You can read more about this if you return on Friday. Since my work contract finished at the end of June we have been working on numerous ways to reduce household bills, with groceries being a big one – given my love of experimenting with new ingredients and recipes!

Pantry Biryani
 
Prep time
Cook time
Total time
 
Made with pantry spices and a few fresh herbs this is a fabulous Indian Style recipe for the days you wish to skip the supermarket
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 tablespoon oil
  • 2 cm ginger - grated
  • 4 cloves garlic - finely chopped
  • 1 tin tomatoes
  • 2 tablespoons tomato paste (or blitz sundried tomatoes)
  • 6 cardamon pods
  • 1 stick cinnamon
  • 6 cloves
  • 1 teaspoon coriander
  • ½ teaspoon tumeric
  • juice of 1 lemon
  • 2 cups basmati rice
  • 1 and ½ cups vegetable stock
  • 2 tablespoons yogurt + extra to serve
  • (optional) sliced beef, chicken or lamb - cooked
To serve
  • Fresh mint - chopped
  • Fresh coriander leaves
  • ⅓ cup of almonds
  • Plain yogurt
Instructions
Use a pan that can be covered and can be used on the stove top and in the oven
  1. Set the oven to heat to 170 degrees
  2. Add the oil, garlic and ginger to the pan and cook gently for a few minutes
  3. Add the tomatoes and tomato paste, stir to combine with the ginger and garlic
  4. Add the spices and lemon juice
  5. Bring to a gentle simmer and cook for a few minutes
  6. Add the rice and stir to coat it
  7. Add the stock and the yogurt
  8. Cover and place into the oven. Cook for 30 minutes
  9. Stir once during the cooking
  10. Remove from the oven and add the meat if using it, stir and let the rice sit covered for 8-10 minutes
  11. To serve add a generous amount of the herbs, the almonds and a dollop of yogurt

 

Pantry Biryani Rice

 

 

 

 

 

 

 

 

I wrote a post a little while ago for Planning With Kids that outlines my pantry essentials and some other recipe ideas. You can find that here. If you are trying to determine what to stock in your pantry at all times to allow numerous meals to be created, that post is a great place to start to get some ideas and a feel for if it would suit your lifestyle.

Recipe Credit: This Pantry Biryani recipe is based on one that I have been making for many many years from an edition of Delicious Magazine. I am unsure of the issue number or date.  The article lists food preparation by Kate Nichols, I am unsure if this means that Kate also is the recipe author.

What is you favorite meal made from pantry ingredients and what is the one ingredient you always have on hand?

Kyrstie

 

 

 

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{ 10 comments… add one }

  • Krista October 1, 2013, 10:21 pm

    Sometimes pantry-based meals are the very best. :-) I love the looks of this savory dish. :-)

  • Liz @ Economies of Kale October 1, 2013, 10:32 pm

    I love a good pantry meal and this looks delicious :) And I have everything to make it in the pantry.

  • Lisa the Gourmet Wog October 1, 2013, 11:24 pm

    I’m very sure I have all those ingredients in my pantry! Thanks for this, now I don’t have to think about tomorrow nights dinner ;) xx

  • Glenda @ Healthy Stories October 2, 2013, 1:44 pm

    Looks great and easy to make. If you added in some frozen peas (which most of us would have in the freezer anyway – and they are cheap), it would add some bonus veggies to it, and I think they would go really well with the flavours in the dish.

    • Kyrstie Barcak October 2, 2013, 1:58 pm

      Great idea, I hadn’t thought of that Glenda and I agree the peas would be a lovely flavor addition.

  • e / dig in hobart October 7, 2013, 10:33 am

    yum! i went a bit overboard with risottos lately, so have avoided rice… but this looks too good to ignore. i’m thinking this would be great with frozen peas (a ‘pantry’ staple) and red and yellow capsicum.

    • Kyrstie Barcak October 10, 2013, 2:20 pm

      Totally agree, yum! It is almost a “must” to add veggies isn’t it? I would normally do this for the kids but as I was focused on “pantry” only food I left them out this time around.

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