Vegetable Biryani

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vegetable Biryani

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    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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