Carrot Biryani

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• green chili↗1

  sliced (seedless, if you don't like very hot)

• garlic clove↗1

  peeled

• garam masala↗1 tbsp tbsp
• turmeric↗1 tsp tsp
• carrot↗3

  grated

• brown basmati rice↗2 x 200g pouch g
• frozen peas↗150g g
• roasted cashews50g g
• coriander

  and yogurt, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet, add the onion with a generous pinch of salt and sauté until soft, about 5 minutes, then add the chili and crush the garlic and cook for another minute. Add the spices together with a splash of water and cook for a few minutes, then add the carrot and stir well so it is coated with all the spices and aromas.

2. 2

   Add the rice, peas and cashews, then use the back of a spoon to break any rice clumps and mix with the remaining ingredients, cover with a lid and cook over high heat for 5 minutes (nice if a little rice browns at the bottom, adding texture to the dish). Sprinkle with coriander and yogurt, then serve directly from the skillet.