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Vegetable biryani
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Vegetable biryani by Ayse Babur-Puplett
Serves 4
Preparation time: 15 minutes
Cooking time: about 30 minutes
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Ingredients
Spice paste
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1tsp each garam masala, cumin
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seeds, chilli powder, salt, Fairtrade
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ground black pepper, Fairtrade ground
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cinnamon and ground coriander
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3 tsp finely chopped garlic
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Half a small onion, roughly chopped
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2 tsp finely chopped fresh root ginger
Biryani
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4-5 sprays of cooking oil spray
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1 small onion, finely chopped
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4 Fairtrade cloves
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2 Fairtrade cardamom pods
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250g (9oz) frozen mixed vegetables
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4 tomatoes, roughly chopped
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250g (9oz) Fairtrade basmati rice, rinsed
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3 tbsp flaked almonds, toasted
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3 tbsp chopped fresh coriander
Method
Make the spice past 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.
Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes or until the onion has softened.
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.
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. Sprinkle over the almonds and the coriander and serve immediately.
More recipes
This recipe features in the Fairtrade Everyday Cookbook, published by Dorling Kindersley, alongside more than 100 mouthwatering dishes using Fairtrade ingredients, with contributions by supporters, producers and celebrities.
©Autumn2008 Fair Comment