Vegetable Biryani

This is so easy and a great recipe for using left over veges in the bottom of the crisper (you can use any veges you have if you follow roughly the same quantities below).

Serves 3-4

Ingredients

• Olive oil (or a flavourless oil)
• 250gms basmati rice
• 1 large garlic clove
• 1 small onion
• Large handful of small cauliflower florets
• 4 button mushrooms diced
• Handful of diced pumpkin
• About 15-20 green beans chopped into about 1cm lengths
• Half a small fennel diced
• 500mls vegetable stock
• Large pinch of saffron
• 1 teaspoon of garam marsala
•  1/2 teaspoon cinnamon
• 2 level tablespoons of Keen's curry powder
• 1 or 2 bay leaves
• 1/4 cup currants
• Salt/pepper to taste

To dress

• Small handful chopped coriander
• Small handful toasted almonds
• Cup of greek yogurt (or other creamy natural yogurt) mixed with with juice of half a lemon and salt/pepper
• Poppodums

Method

•          Heat cast iron pot (with lid) in 200 degrees C oven
•        Add veges with lid on for about 15 mins
•          Add stock (with spices dissolved through the liquid), rice (plus a little more salt/pepper to taste) and currants
•          Bake (with lid) on 190 degrees C for 30mins 
•          Once cooked, gently break up with a fork and top with coriander and almonds
•          Serve with yogurt/lemon juice on the side and poppadoms.