Atul Kochhur recipes

Mushroom and sweetcorn biryani parcels 

Biryani is often cooked in a sealed pot, but why not cook it in little pastry parcels, instead

  • 4
  • 30
  • 20
  • veggie
  • 1 tbsp vegetable oil
  • 15g butter
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 bay leaf
  • 2 garlic cloves, peeled and chopped
  • 1 onion, peeled and finely chopped
  • 2 large Portobello mushrooms, chopped
  • 100g assorted mushrooms, chopped
  • 70g sweetcorn kernels
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • ½ tbsp tomato purée
  • 2 tbsp single cream
  • 400g par-boiled rice, cooked with a bay leaf, cardamom and cloves
  • 2 tbsp fresh coriander leaves, finely chopped
  • 8 sheets filo pastry
  • butter, melted, for layering and basting
  1. Heat the oven to 200ºC/180ºC fan/Gas 6. Heat the oil and butter in a pan. Add the cumin seeds, cardamom pods and bay leaf. Sauté until the spices pop open (keep well away from eyes and face).
  2. Add the garlic and onion. Cook until the onion is light brown. Add the mushrooms and sweetcorn. Cook for 2-4 minutes then add the powdered spices. Cook for 2 minutes, mix well then add the tomato purée and cream. Stir in the rice, coriander and season to taste.
  3. Brush one side of each sheet of pastry with butter. Place one sheet on top of another, spoon in a quarter of the rice mixture then fold into a parcel. Repeat three times.
  4. Bake for 2-3 minutes, until golden.

Per serving (without raita): calories 567 (28%), sugar 7.6g (8%), fat 19.5g (28%), saturates 8.7g (43%), salt 0.2g (3%) of your guideline daily amount

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