Vegetable biryani with green raita

• basmati rice↗100g wholemeal g

  wholemeal

• rapeseed oil↗2 tsp tsp
• onion↗1 large

  halved and sliced (200g)

• carrots↗2

  cut into small dice (160g)

• cauliflower↗200g g

  cut into bite-sized pieces

• medium curry powder↗2 tbsp tbsp
• cinnamon stick↗1

  snapped in half

• cumin seeds↗1 tsp tsp
• ginger↗1 tbsp finely grated tbsp

  finely grated

• garlic cloves↗3 large

  finely grated

• bio yogurt↗150g pot g

  pot

• vegetable bouillon powder↗2 tsp tsp
• cashews↗25g roasted g

  (not salted)

• peas↗160g frozen g

  frozen

• mint↗handful of

  finely chopped

• coriander2 handfuls of fresh

  finely chopped

Step-by-step instructions

1. 1

   Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.

2. 2

   Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.

3. 3

   Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen – you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.