Very veggie biryani
- 250g basmati rice
- 25g raisins
- 2tbsp vegetable oil
- 1 large onion, thinly sliced
- 200g butternut squash, peeled, deseeded and cut into small cubes
- 1 small aubergine, cut into small cubes
- 100g frozen peas
- 3cm piece root ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp ground turmeric
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 150ml natural yogurt
- 1tbsp toasted flaked almonds
- Extra fried onions and naan bread, to serve
Put the rice in a pan and cover with 400ml water. Bring to the boil and simmer for 5-10 mins until the water has been absorbed and there are ‘holes’ on the surface. Cover with a tight-fitting lid and turn off the heat. Leave for 10 mins until the rice is almost cooked. Rinse under cold water and drain. Mix with the raisins.
Meanwhile, heat the oil in a large, heavy-based pan. Fry the onions gently, stirring often, for 8 mins until soft and golden. Remove with a draining spoon and set aside.
Add the squash to the pan and cook for 15 mins, stirring regularly. Add the aubergine and cook for 8 mins, stirring regularly, until the vegetables are just soft. Stir in the peas and cook for 1 min. Remove with a draining spoon and set aside with the onions.
Add the ginger, garlic and chilli to the pan and stir-fry for 1 min. Add the coriander, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf and yogurt and stir-fry for 1 min.
Return half of the onion/vegetable mixture to the pan. Cover with half of the rice. Repeat.
Cover the pan with a clean tea towel, and seal with a tight-fitting lid. Cook over a very low heat for 10 mins until the rice and vegetables are tender. Stir, scatter with the almonds and serve.