Special Diet

  • 250 g (8 oz) long-grain rice
  • 2 tablespoons olive oil
  • 3 carrots, chopped
  • 2 medium potatoes, chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 200 g (7 oz) cauliflower florets
  • 125 g (4 oz) green beans, halved
  • 1 tablespoon hot curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 250 g (8 oz) natural yogurt
  • 40 g (1½ oz) raisins
  • 75 g (3 oz) cashew nuts, toasted
  • 2 tablespoons chopped fresh coriander leaves

Cook the rice according to the packet instructions and drain.

Meanwhile, heat the oil in a saucepan, add the carrots, potato, ginger and garlic and fry for 10 minutes until soft, adding a little water if the potatoes begin to stick.

Stir in the cauliflower, beans, curry paste, turmeric and cinnamon and cook for 1 minute. Stir in the yogurt and raisins.

Pile the rice on top of the vegetables, cover and cook over a low heat for 10 minutes, checking it isn't sticking to the pan.

Serve the biryani sprinkled with the cashew nuts and coriander.

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