Vegetable biryani with boiled eggs and raita

Ingredients

For 1 serving

• Basmati rice60 g
• Eggs2
• Cauliflower80 g
• Carrots50 g
• Peas50 g
• Onion50 g
• Garam masala1 teaspoon
• Cinnamonto taste
• Plain nonfat yogurt80 g
• Mint3 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

Method

1. Put the eggs in a small pan covered with cold water, bring to the boil and cook for 9 minutes; cool in cold water and peel.
2. Meanwhile rinse the basmati rice under cold water until it runs clear. Peel and thinly slice the onion; divide the cauliflower into small florets, peel the carrots and dice them.
3. Heat the sunflower oil in a saucepan over medium heat and fry the onion for 6–7 minutes, stirring, until golden.
4. Add the garam masala and cinnamon, stir for 30 seconds until fragrant, then add the cauliflower, carrots and peas and fry for 4 minutes.
5. Add the rice, pour in one and a half times its volume of water, season with salt and bring to the boil; turn down to minimum, cover and cook for 15 minutes without stirring, until the rice has absorbed all the water and is tender.
6. Mix the plain yoghurt with the chopped mint and a pinch of salt for the raita; fluff the biryani with a fork and serve with the halved eggs and the raita.