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Wild Mushroom and Sweetcorn Biryani Parcels

Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.

VegetarianMushroomsFusionFilo PastryBiryani
Estimated Nutrition
Calories
820.1
kcal / serving
3280.4 kcal total
Carbs
78.2g
per serving
312.8 g total
Fat
48.1g
per serving
192.4 g total
Protein
19.6g
per serving
78.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Truffle Paste
optional
0.5
tbsp
Tomato Purée
Dairy
14
g
Butter
for frying
2
tbsp
Single Cream
110
g
Butter
melted for brushing
300
g
Greek-Style Yoghurt
Fruits
1
tbsp
Lemon Juice
freshly squeezed
110
g
Blackberries
blended to purée
GrainsCereals
400
g
Low Gi Rice
parboiled
8
piece
Filo Pastry
large sheets
NutsSeeds
2
piece
Bay Leaf
one for rice, one for biryani
4
piece
Green Cardamom Pods
two for rice, two lightly crushed for biryani
2
piece
Cloves
1
tsp
Cumin Seeds
3
piece
Garlic
chopped and crushed
1
tsp
Ground Coriander
0.5
tsp
Ground Cumin
0.5
tsp
Red Chilli Powder
0.5
tsp
Garam Masala
2
tbsp
Fresh Coriander Leaves
chopped
1
punnet
Coriander Cress
50
g
Almonds
toasted and halved
OilsFats
15
ml
Vegetable Oil
divided use
Vegetables
200
g
Onion
finely chopped
2
piece
Portobello Mushrooms
chopped
220
g
Mixed Wild Mushrooms
divided between biryani and side dish
75
g
Sweetcorn Kernels

Method

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