Vegetable biryani with cashews and raisins

Ingredients

For 1 serving

• Basmati rice70 g
• Cauliflower100 g
• Carrots60 g
• Peas60 g
• Onion60 g
• Cashews15 g
• Raisins10 g
• Plain nonfat yogurt80 g
• Garam masala1 teaspoon
• Cardamom1 pinch
• Cinnamon1 pinch
• Vegetable broth160 ml
• Sunflower oil2 teaspoons
• Saltto taste

Contains: lactose, nuts, celery, sulphites,

Method

1. Rinse the basmati rice several times until the water runs clear and heat the vegetable stock. Soak the raisins in a little warm water.
2. Chop the onion, break the cauliflower into small florets and dice the carrots into pieces of about 1 cm.
3. Heat the sunflower oil in a heavy-based pan over medium heat and fry the onion for 6 minutes, until golden; add the garam masala, cardamom and cinnamon and stir for 30 seconds.
4. Add the cauliflower, carrots and peas and stir-fry for 4 minutes over medium heat, until glossy and lightly coloured.
5. Add the rice and hot stock, season with salt, bring to the boil, cover and cook over the lowest heat for 15 minutes without lifting the lid, until the rice has absorbed the liquid. Turn off and rest covered for 5 minutes.
6. Meanwhile toast the cashews in a dry small pan over medium heat for 2–3 minutes, until golden. Fluff the biryani with a fork, fold in the cashews and drained raisins and serve with the yoghurt on the side.