Vegetable Biryani

For 2 servings

• Basmati rice150 g
• Vegetable oil2 tbsp
• Onion, sliced1/2
• Garlic clove, crushed1
• Grated ginger1/2 tsp
• Ground cumin1/2 tsp
• Turmeric1/2 tsp
• Garam masala1/2 tsp
• Carrot, diced1
• Green beans, chopped75 g
• Frozen peas75 g
• Vegetable stock300 ml
• Fresh coriander, to serve
• Natural yoghurt, to serve (optional)

1. 1

   Rinse the basmati rice under cold water until the water runs mostly clear, this stops the rice from becoming too sticky. Set aside.

2. 2

   Heat the oil in a large pan with a lid over medium heat. Add the onion and cook for 6-7 minutes, stirring occasionally, until soft and lightly golden.

3. 3

   Add the garlic, ginger, cumin, turmeric and garam masala. Stir for 30 seconds until fragrant.

4. 4

   Add the carrot and green beans and cook for 3-4 minutes, stirring, until slightly softened.

5. 5

   Add the rinsed rice and stir well so every grain gets coated in the spiced oil.

6. 6

   Pour in the vegetable stock and add the frozen peas. Stir once, then bring to a boil.

7. 7

   Once boiling, reduce the heat to as low as it will go, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.

8. 8

   After 15 minutes, turn off the heat and leave the pan covered for a further 5 minutes to steam.

9. 9

   Fluff the rice gently with a fork before serving. Top with fresh coriander and a spoonful of yoghurt, if using.