Vegetable Biryani

A vitamin and mineral packed rice based curry
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
1 1/2 lb / 675g mixed vegetables (such as red and green peppers, potatoes, cauliflower, broccoli, peas, baby sweet corn, beans - what ever you have to hand) cut into 1 inch chunks
8 tbsp vegetable oil
2 medium onions sliced
2 inch piece fresh ginger finely chopped
2 fat cloves garlic finely chopped
8 fl oz / 225 ml natural yogurt
1 tsp salt
10 oz / 275g basmati rice
1 medium bunch of fresh coriander, chopped
Herbs & Spices
2 (about 4 inches each) Cinnamon Sticks
4 Cardamom Whole
3 Cloves Whole
1/2 tsp Turmeric
3 tsp (or to taste) Chilli Ground
1 Chillies Whole
1 1/2 tbsp dried Mint or medium bunch of fresh Mint
1/2 tsp Cardamom Ground
1/4 tsp Fenugreek Ground
Cooking Instructions
Heat the oil in a large heave based pan. Crush the whole cardamom with the back of a spoon and fry along with the cinnamon and cloves, until they start to jump. Add the onions and fry gently until the onion is soft and starting to brown. Add the ginger and garlic and cook for 1 minute before adding the turmeric, the ground cardamom, fenugreek and the chilli powder. Continue to fry for another minute then add the yogurt and salt. Stir the mix over a medium heat until the yogurt starts to thicken and the oil starts to separate.

Stir in the vegetables and the whole chilli until the vegetables are coated in sauce. Allow to simmer covered over a low heat for about 10 mins until the vegetables are just tender.

Meanwhile bring a large pan of salted water to the boil and add the rice. Boil uncovered until the rice is cooked (about 10 - 12 mins). Drain.

Mix the rice, the vegetables and the fresh (chopped) or dried mint and the fresh coriander together. Keep warm for a few minutes to allow the herbs to wilt before serving