Quorn Pakoras & Biryani

1. Dice the Quorn Vegan Fillets and combine in a bowl with 5g each of garlic, ginger, green chilli and rapeseed oil. Cover and refrigerate for 30 minutes for the flavours to develop.
2. To prepare the chutney; place the onion, tomatoes, mint, vinegar, palm sugar, ginger and green chillies in a bowl and mix gently until combined. Place in the fridge until needed.
3. For the batter mix the gram flour, half of the chopped coriander, 5g ginger, 5g mango powder, 3g green chillies, bicarbonate of soda and just enough sparkling water to make a smooth batter. Leave to rest for a few minutes.
4. For the biryani heat the rapeseed oil in a pan then add the mustard and cumin seeds and cook for a few seconds until just popping. Add the Quorn Vegan Pieces and cook until brown and crispy. Add the onion and cook for 2-3 minutes or until just soft.
5. Add the garam masala, madras curry powder, cinnamon sticks and asafoetida powder and cook for a further minute. Stir in the rice and hot stock then bring to the boil. Cover with a lid and simmer for 10 minutes then remove from the heat and leave with the lid on for a further 10 minutes.
6. Stir the blanched beans and peas through the rice, season to taste and replace the lid and keep warm. Remove the cinnamon sticks before serving.
7. Add the marinated Quorn Vegan Fillets into the batter and deep fry spoonfuls at 175°C until crisp and golden and a core temperature has been reached.
8. Serve the pakoras with the biryani, chutney and a sprinkling of the remaining fresh coriander.

Tip - the pakoras can also be served as a starter with some minted yoghurt and lemon wedges.