Ingredients

  • Heirloom tomatoes 4
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Peppercorns, freshly ground To taste
  • SpinneysFOOD Long-Grain Basmati Rice 190g
  • Small red onion 1
  • Green chillies 3
  • Garlic cloves 2
  • Fresh ginger 5cm piece
  • Coconut oil 2 tbsp
  • SpinneysFOOD Cardamom Pods 6
  • SpinneysFOOD Cinnamon Sticks 2
  • Whole cloves ¼ tsp
  • SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
  • SpinneysFOOD Fine Turmeric ¼ tsp
  • SpinneysFOOD Bottled Drinking Water 375ml

Nutrition (Per serving)

  • Calories 243
  • Fat 10.8g
  • Saturates 4.8g
  • Protein 4.1g
  • Carbs 34.9g
  • Sugars 5.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tomato biryani

Indian 20 Mins Prep · 50 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4.
  2. Thickly slice the tomatoes and arrange on a baking tray. Drizzle with the olive oil and season well.
  3. Roast for 20 minutes or until caramelised. Set aside.
  4. Rinse the rice three times until the water runs clear, then drain.
  5. Slice the onion, chillies and garlic. Grate the ginger
  6. In a medium saucepan, heat the coconut oil over a medium heat, then add the cardamom, cinnamon and cloves and toast for 30 seconds. Add the onion, chillies, garlic and ginger. Sauté for 5 minutes or until light brown. Stir in the tinned tomatoes, salt and turmeric.
  7. Simmer for 10 minutes or until a light film of oil forms on the surface.
  8. Add the rice and stir.
  9. Add the water and bring to a boil. Cook for 10 minutes or until the juices have absorbed. Cover with a lid and reduce to a low heat. Cook for 10 minutes then remove the lid and fluff the rice with a fork.
  10. Serve garnished with the roasted tomatoes.