Vegetable Biryani

Exchange Value: 0* Servings: 1


  • ½ a red pepper, thinly sliced
  • ½ an onion, thinly sliced
  • ½ a chilli, deseeded and thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 1 tbsp sunflower oil
  • 2 bay leaves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1 tbsp ground turmeric
  • 1 tbsp biryani paste
  • 110g Loprofin Rice
  • 25g raisins
  • Fresh coriander, to garnish


  1. Dissolve the stock cube in 400ml of boiling water.
  2. Heat the oil in a pan over a medium heat. Add the onion, garlic and chilli with the bay leaves, cardamom pods and cinnamon stick and cook for 5 minutes – reserve some chilli for serving.
  3. Add in the turmeric, pepper and biryani paste and cook for 3-4 minutes.
  4. Stir in the Loprofin Rice and the raisins and pour over the stock.
  5. Place a lid on the pan, bring to the boil and then turn the heat down to the lowest setting the cook the rice for a further 5 minutes. Then turn off the heat and leave the rice with the lid on for about 10 minutes.
  6. To serve, scatter over the remaining chilli and garnish with some fresh coriander.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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