Vegetable Biryani

Ingredients

1 tsp each garam masala, cumin seeds, chilli powder, salt, Fairtrade ground black pepper, Fairtrade ground cinnamon, and ground coriander		2 Fairtrade cardamom pods
3 tsp finely chopped garlic		4 tomatoes, roughly chopped
Half a small onion, roughly chopped		9 oz Fairtrade basmati rice, rinsed
2 tsp finely chopped fresh root ginger		3 tbsp flaked almonds, toasted
4-5 sprays of cooking oil spray		9 oz frozen mixed vegetables
1 small onion, finely chopped		3 tablespoons fresh coriander
4 Fairtrade cloves

Prep: 15 min Total: 45 min

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1
Make the spice paste first. Combine the garam masala, cumin seeds, chilli powder, salt, peppercorns, cinnamon, and coriander in a clean dry frying pan. Dry fry over a medium heat, stirring constantly, for 2–3 minutes or until well toasted without burning. Remove from the heat. Put the garlic, onion, ginger, and toasted spices into a blender with 2–3 tbsp water and blend to a fine paste and set aside.
2
Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes until the onion has softened.
3
Add the spice paste along with the cloves and cardamom pods and cook, stirring all the time, for 5 minutes. Add the mixed vegetables and the tomatoes and cook for 5 minutes.
4
Stir in the rice. Pour over enough boiling water to cover. Bring to the boil, reduce the heat, cover, and simmer for 10–12 minutes, or until the rice is cooked.
5
Sprinkle over the almonds and the coriander and serve immediately.

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