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!
- 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
- Fresh mint - chopped
- Fresh coriander leaves
- ⅓ cup of almonds
- Plain yogurt
- Set the oven to heat to 170 degrees
- Add the oil, garlic and ginger to the pan and cook gently for a few minutes
- Add the tomatoes and tomato paste, stir to combine with the ginger and garlic
- Add the spices and lemon juice
- Bring to a gentle simmer and cook for a few minutes
- Add the rice and stir to coat it
- Add the stock and the yogurt
- Cover and place into the oven. Cook for 30 minutes
- Stir once during the cooking
- Remove from the oven and add the meat if using it, stir and let the rice sit covered for 8-10 minutes
- To serve add a generous amount of the herbs, the almonds and a dollop of yogurt
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?
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