Quorn Biryani

11/70


So, the second curry style dish from the Quorn recipe book - and I have to say i was a little cynical when I first saw the recipe because this is cooked in the microwave. I have nothing against microwaves for reheating, defrosting and melting things but I generally do not consider them a method of 'cooking'. Here is a link to the recipe from the Quorn website.


Anyway, I was prepared to be proven wrong and so I gave it a whirl last night when I was pushed for time as we were going out to a pub quiz. The first stage of the recipe coats the quorn pieces in tikka paste mixed with boiling water and as I know quorn marinades well, I actually did the marinade bit in the morning and left them to soak all day. 


Once I embarked on the rest of the recipe that night, it was all very quick, literally all the ingredients apart from the quorn (frozen veg, a chopped red onion, chopped apricots and a load of rice with stock and boiling water) get chucked in a microwavable bowl and cooked for 6 minutes, stirred and then the quorn is added, then another 6 minutes plus 5 minutes standing, and voila!


This is at the halfway mark just after adding the quorn pieces (note my spirtle - one of the things I have learned to love from Scottish in laws!):

I hit a slight stumbling block at the end when the biryani should have been ready - timings are only given for an 800 watt microwave, but mine is only 700 watts (ancient I know, but it works!). I had already added on a couple of minutes to each 6 minute burst of cooking, so it had actually had 16 minutes in total rather than 12, plus the 5 minutes standing. But when I removed it from the microwave the rice was clearly still raw and there was still a lot of liquid.


I put it back in for another 3 minute burst and this seemed to do the trick. I would therefore suggest for a 700 watt microwave that you put it in for 9.5 minutes twice, rather than the suggested 6. I would also add here that it does smell amazing while cooking!


I toasted my almonds for the garnish and this is it plated.

The taste of this was pretty impressive. I do think marinading the quorn had added an intensity to the flavour of the quorn itself, but the rice was delicious and fragrant and even the apricots (which I was dubious about as I hate that 70s fruit in curries vibe) really worked and gave it a lovely sweetness.


In terms of weight watchers points, this is pretty good, the quorn is 1.5 per portion, the rice is another 3, the only other points culprit is then the tikka paste and based on the amount I used this adds 1.5 per portion so a total of 6 points per portion which is darn good for such a tasty curry. It also means that you can serve it with a low fat naan for around 9 points, well worth it!


My husband loved this, despite it not being overly spicy, he thought the quorn was particularly nice and said he would give it a 7/10. I think that's a pretty fair score.


Convenient to cook (if you have the right timings), quick and easy and actually very tasty - plus very low fat. A success despite my initial doubts and one I will definitely make again.