Sharp R-959(SL)M-AA Operation Manual With Cookbook page 72

Serves 4 - 6
15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
200g white basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
30ml (2 tbsp) water
400g cauliflower, cut into small florets
225g quorn mince
/ a red pepper, seeded and cut into strips
1
2
1 / a green pepper, seeded and cut into strips
2
400g canned chopped tomatoes
600ml (1 pint) boiling water
150g natural yoghurt
Microwave Tip: Roasting peanuts
Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt.
Cook on 100% for 3 minutes, stir every minute until golden.
R-959(SL)M-AA.indb 70 R-959(SL)M-AA.indb 70
RECIPES
C
AULIFLOWER BIRYANI WITH QUORN
1 Place oil, mustard and sesame seeds in a large bowl, heat on
100% for 1 minute. Add rice, mix well. Cook on 100% for 2
minutes.
2 In a separate bowl mix the chilli powder, turmeric, coriander
and garam masala. Add water and mix to a paste. Stir the
paste into the rice, add the cauliflower, quorn, red and green
pepper, mix well. Cook on 100% for 2 - 3 minutes.
3 Add the canned tomatoes to the rice mixture, mix well.
4 Pour the boiling water into the rice mixture, mix well.
Cook on 70% for 25 minutes, stir every 5 minutes.
5 Stir in yoghurt to serve.
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