Spicy veggie biryani

Here at The Naughty Cook we love all kinds of Indian recipes with their great range of spices and subtle flavours. And much as we like self-indulgence we also love a good healthy vegetarian dish that makes us feel warm and good. This one certainly turns on the heat and delivers the good feelings.

Ingredients

• 14 ounces / 400g basmati rice
• 1 tablespoon of groundnut oil
• 1teaspoon of cumin seeds
• 1 onion, sliced
• 1 teaspoon of turmeric
• 1 teaspoon of coriander
• 1 teaspoon of garam masala
• 1 teaspoon of Kashmiri chilli powder
• 2 teaspoons of garlic and ginger paste
• 1 tablespoon of vindaloo paste
• 1 tin chopped tomatoes
• 3½ ounces / 100g frozen peas
• 2 carrots, peeled and cut into sticks
• coriander leaves, to serve

Method

Prepare the rice as packet instructions, rinse and set aside.  Make sure to cook until only just ready – you want the rice to just have the slightest al dente bite so it doesn’t get mushy when you heat it in the sauce.

Heat the oil in a large sauté pan and quickly fry the cumin seeds for a minute before adding the onion.  Fry for another 5 minutes.

Add the turmeric, coriander, garam masala, chilli powder, garlic and ginger paste and vindaloo paste and fry for another minute, stirring constantly.

Add the tomatoes, peas and carrots with a good dash of seasoning, stir to combine and then place a lid on the pan and cook for 10 minutes on a low light.

Remove the lid, return the rice to the pan and stir to combine, cooking for about 5 minutes until the rice is hot.

Check the seasoning and serve with a sprinkle of coriander.

WHY NOT TRY OUR VEGETARIAN CHICKPEA CURRY?